Spicy Arrabiata Penne

Method6 steps

1. 1

   Step 1: Bring a large pot of fresh water to a boil and season it with the separate kosher salt. Add all one pound dry penne rigate and stir to separate the pieces.

   Uses Water for the large pasta pot, discarded on draining · Kosher salt for boiling pasta water, to taste · 1 lb dry penne rigate

2. 2

   Step 2: Cook the pasta according to its own package directions until al dente; the source guide is about nine minutes. Stir occasionally and check the pasta before draining.

   Source guide: cook penne; follow its package · 9 minUses The complete pasta pot

3. 3

   Step 3: Meanwhile peel and chop all three garlic cloves. Heat all the quarter-cup olive oil (¼ cup) in a large skillet over medium-high heat until it shimmers. Add the chopped garlic and stir for one to two minutes until fragrant without burning.

   Cook garlic until fragrant · 2 minUses ¼ cup olive oil · 3 garlic cloves

4. 4

   Step 4: Open the can and add all its chopped tomatoes (1 can) and juice to the garlic-oil pan. Stir in all the chilli flakes and Italian seasoning (½ tsp), plus the separate sauce salt and black pepper to taste. Bring to a boil and cook for five minutes, stirring occasionally.

   Cook the tomato chilli sauce · 5 minUses The complete garlic-oil pan · 1 can chopped tomatoes with juice · ½ tsp red chilli flakes · ½ tsp Italian seasoning · Salt for the tomato sauce, to taste · Black pepper for the tomato sauce, to taste

5. 5

   Step 5: Wash and chop the six measured basil leaves. Remove the cooked tomato-chilli sauce from the heat and stir all these chopped leaves into it.

   Uses The complete cooked sauce · 6 fresh basil leaves for the sauce

6. 6

   Step 6: Drain the cooked penne, discarding its cooking water, and toss it with the complete finished sauce. Wash and prepare the separate additional serving basil. Finish the warm pasta with the sprinkling Parmigiano-Reggiano flakes and that additional basil, and portion as desired.

   Uses All cooked penne, drained here · All finished sauce · A sprinkling Parmigiano-Reggiano flakes for serving · Additional fresh basil for serving, as desired