This penne arrabbiata is all about the heat! Pasta is tossed in a light tomato basil sauce that packs some serious kick to make this fiery Italian-inspired meal.
- 8 ounces dried penne pasta (gluten-free if desired)
- 2 tablespoons olive oil, plus a dash, divided
- 5 garlic cloves, minced
- 1 (28 ounce) can diced tomatoes
- ¼ cup tomato paste
- 1-3 teaspoons red pepper flakes, to taste
- 1 teaspoon granulated organic sugar
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ cup chopped fresh basil leaves
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Bring a large pot of water to a boil.
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Add the pasta and cook it according to the package directions.
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Drain the pasta into a colander. Return it to the pot and toss with a dash of olive oil.
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While the pasta cooks, coat the bottom of a large pot with 2 tablespoons of olive oil and place it over medium heat.
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When the oil is hot, add the garlic and sauté for about 1 minute, until very fragrant.
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Stir in the tomatoes, tomato paste, red pepper flakes and sugar.
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Raise the heat and bring the mixture to a boil.
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Lower the heat and allow it to simmer for 10 minutes, stirring occasionally.
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Remove the pot from heat and stir in the basil, salt and pepper. Season with additional red pepper flakes if you like.
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Either pour the sauce over the pasta and toss, or divide the pasta onto plates and then top with sauce. Sprinkle with additional fresh basil if you like. Serve.