I love the simple tomato sauce variation of penne all’arrabiata. The extra dimension that the spice adds elevates the dish completely. I make mine pretty spicy personally, so feel free to alter the amount of red pepper added.
- one package of penne pasta
- 7 tablespoons of olive oil
- 2 cloves minced garlic
- 1/2 onion, diced
- 1/2 cup of tomato paste
- 1 and a half tablespoons of red pepper flakes
- one tablespoon basil
- grated parmesan
- one can of diced tomatoes with juice
Start by cooking your penne according to package directions in salted water until al dente.
Heat 4 tablespoons of your olive oil in a large saucepan and add the minced garlic and onion, heating until the onions are translucent. Add in your tomato paste, basil, and red pepper and cook for about 5 minutes. Then, stir in your diced tomatoes, reserving the juice, and let cook on low for about 3 minutes.
When your pasta is cooked, add it to the sauce, along with the tomato juice and salt to taste. Set on medium heat until the pasta is warmed through. Then, toss with the remaining olive oil. Top with grated parmesan cheese just before serving.