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.