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.
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.