Penne All’Arrabiata

Total Time Prep: 15 min. Cook: 25 min.
Yield 6 servings
Test Kitchen Approved
Pasta all'arrabiata, a classic Italian recipe, is my comfort food be it summer or winter. My kids and I love sprinkling pangrattato (fried bread crumbs) on top of the arrabiata sauce. —Smitha Haridasan, Ganapathy, India

Ingredients

  • 3 tablespoons olive oil, divided
  • 1 medium red onion, thinly sliced
  • 2 to 3 dried hot chiles, finely chopped
  • 4 garlic cloves, minced
  • 1 can whole plum tomatoes, undrained
  • 1 package (16 ounces) uncooked penne pasta
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 3 tablespoons dry bread crumbs
  • Optional: Fresh minced thyme and crumbled goat cheese

Directions

  1. In a large skillet, heat 2 tablespoons olive oil over low heat. Add onion, chiles and garlic; cook and stir until fragrant, 2-3 minutes. Add the tomatoes, gently breaking them up with the back of wooden spoon; cook over medium heat until tender, about 10 minutes.
  2. Meanwhile, in a large saucepan, cook penne according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta water.
  3. Add vinegar to thickened tomato sauce; season with salt and pepper. To make bread crumb topping, heat remaining olive oil over medium heat in second skillet. Add bread crumbs and, if desired, fresh thyme; fry until crispy, 2-3 minutes. Remove from heat.
  4. Add drained pasta and reserved pasta water to tomato sauce; toss to coat. Top with fried bread crumbs. If desired, drizzle with additional olive oil and garnish with fresh herbs and cheese.

Nutrition Facts

1-1/2 cups: 355 calories, 9g fat (1g saturated fat), 0 cholesterol, 227mg sodium, 60g carbohydrate (4g sugars, 3g fiber), 11g protein.

Pasta all'arrabiata, a classic Italian recipe, is my comfort food be it summer or winter. My kids and I love sprinkling pangrattato (fried bread crumbs) on top of the arrabiata sauce. —Smitha Haridasan, Ganapathy, India
Recipe Creator

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