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Pasta Arrabbiata
Pasta Arrabbiata
Ingredients
Makes 4 servings
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 teaspoon crushed red pepper
- 1 (28-ounce) can diced tomatoes, drained
- 3 tablespoons tomato paste
- 3 tablespoons dry red wine
- salt and freshly ground black pepper
- 1 pound gemelli, or other bite-size pasta shape
Method
- In a large skillet, heat the oil over medium heat
- Add the garlic and crushed red pepper and cook until fragrant, about 30 seconds
- Add the tomatoes, tomato paste and wine and season with salt and pepper to taste
- Cook, stirring, for 10 to 15 minutes, or until the tomatoes have broken down and the flavors are well combined
- Keep warm, partially covered, over low heat while you cook the pasta
- In a large pot of boiling salted water, cook the pasta over medium-high heat, stirring occasionally, until al dente, about 10 minutes
- Drain well and transfer to a shallow serving bowl
- Add the sauce and toss gently to combine
- Serve immediately
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