15-Minute Easy Pasta: Linguine Arrabiata

Chow Ciao

Make a delicious dinner in minutes with easy pasta topped with a super-simple sauce with a kick.


  • Tricks for easy pasta: Use salt in the water when boiling because dry pasta is not seasoned. Boil dry for less time than the box directions. Finish the pasta off in the sauce.

  • Arrabiata is a great, spicy base to make other sauces. By adding capers, peppers and tuna you can make a simple puttanesca sauce, or adding some mushrooms and olives makes an easy cacciatore. Add a touch of cream for a great, easy pink sauce.

Linguine Arrabiata

Recipe by Fabio Viviani

Yield: 4 servings


1-2 tbsp. extra- virgin olive oil, plus more for drizzling

3 cloves fresh garlic, smashed

1 tbsp crushed dried red pepper flakes

kosher salt and freshly ground black pepper, to taste

1 28-oz. can pureed tomatoes

10 fresh basil leaves, chopped

Grated Parmesan cheese, for garnish

1 lb. dry linguine pasta


Heat 1-2 tablespoons of olive oil in a large saucepan over medium-high heat.

Add garlic, and cook for 3-4 minutes until softened and slightly browned.

Meanwhile, in a large pot of salted boiling water, cook the linguine for 6-8 minutes until al dente.

Add red pepper flakes, a pinch of black pepper, then pour in the tomatoes.

Drizzle lightly with additional olive oil, stir, and simmer uncovered for 10 minutes; add chopped basil towards the very end of cooking time.

Drain the linguine, reserving about ½ cup of the pasta water.

Transfer the pasta to the tomatoes, only adding pasta water to thin the sauce as needed.

Drizzle with olive oil as desired.

Cook for 1-2 minutes, until the pasta holds the sauce.

Garnish with grated Parmesan cheese and a drizzle of olive oil to finish.