Penne all’Arrabbiata

Ingredients

1 Head of Garlic

1/4 C Extra Virgin Olive Oil

1 Tbsp Crushed Red Pepper Flakes

28 oz Can of Whole San Marzano Tomatoes

1 Tbsp Kosher Salt

2 Tbsp Basil - Finley chopped or Julienned

12 oz Dried Penne

Parmigiano Reggiano

Preparation

I had this dish in a small restaurant in Florence, Italy when I was younger, and it’s been my favorite ever since.

1. Peel and roughly chop and entire head of garlic.

2. Heat the olive oil on medium heat and sauté garlic and red pepper flakes for 1-2 minutes or until the garlic becomes tender and starts to take on a little color (do not brown though!).

3. Crush the tomatoes (by hand or with a food processor) and add to the garlic and pepper flakes. Add salt.

4. Reduce heat and simmer for 0.5-1 hour. If it becomes too thick, add a little water.

5. While the sauce is simmering, bring a pot of water to a boil and add pasta. Cook until al dente and add pasta to the sauce plus 1/2 C reserved pasta water.

6. Add basil and mix well to combine.

7. Finish with some freshly grated parmigiano reggiano, pour yourself a glass of wine, and enjoy.