PASTA WITH SPICY TOMATO SAUCE
The sauce for this pantry pasta is a vegetarian take on arrabbiata and amatriciana sauces, two spicy tomato sauces from Southern Italy that include pancetta or guanciale. The authentic versions would call for grated Pecorino Romano cheese, but I've already broken with tradition here, so use either Pecorino of Parmesan.
Provided by Martha Rose Shulman
Time 40m
Yield Serves 6
Number Of Ingredients 8
Steps:
- Begin heating a large pot of water for the pasta.
- Pulse the chopped tomatoes in a food processor fitted with the steel blade, or pass through the medium blade of a food mill with their juice before you begin. Heat the oil over medium heat in a large, wide nonstick skillet or saucepan and add the garlic and crumbled chili (or flakes). Cook, stirring, for 30 seconds to a minute, until the garlic is translucent and begins to smell fragrant, and add the tomatoes and their juice, salt, and oregano if using. Stir and turn up the heat. When the tomatoes begin to bubble, lower the heat to medium and cook, stirring often, until thick and fragrant, 15 to 25 minutes. Taste and adjust seasonings. Keep warm while you cook the pasta.
- When the pasta water comes to a boil, add a tablespoon of salt and the pasta. Cook the pasta al dente, following the timing instructions on the package but checking a minute or two before the time on the package. When the pasta is done, transfer to the pan with the sauce, add the basil if using, and toss together over medium heat until it is well coated with the sauce. Add half the cheese, toss together and serve, passing the remaining cheese at the table.
Nutrition Facts : @context http, Calories 366, UnsaturatedFat 4 grams, Carbohydrate 62 grams, Fat 7 grams, Fiber 5 grams, Protein 14 grams, SaturatedFat 2 grams, Sodium 517 milligrams, Sugar 6 grams
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djhamissi ally
[email protected]This pasta dish was a bit too spicy for my taste, but my husband loved it. I would recommend using less chili flakes if you don't like spicy food.
Paul Beaulieu
[email protected]I made this for my family last night, and they all loved it! It's a keeper!
Muhammad Ayyab
[email protected]This recipe was easy to follow and turned out great! I would definitely recommend it.
Ajara Ibrahim
[email protected]I thought the sauce was a bit too spicy, but my husband loved it. Overall, it was a good recipe.
Linda Chitekwe
[email protected]This pasta dish was delicious! I will definitely be making it again.
Francesca Ozonweke
[email protected]I would give this recipe a 4 out of 5. The sauce was flavorful, but the pasta was a bit overcooked.
Nicole Steele
[email protected]5 stars!
Doctor What
[email protected]This pasta dish is my new go-to weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Shakil Molla
[email protected]I thought the sauce was a bit bland. I added some extra garlic and chili flakes, and it was much better.
Samson Tega
[email protected]This recipe was a hit at my dinner party! Everyone loved the spicy tomato sauce and the tender pasta. I will definitely be making this again.
Mobeen Khan
[email protected]The sauce was a bit too spicy for me, but the pasta was cooked perfectly. I would recommend using less chili flakes if you don't like spicy food.
Muhmmad Iftikhar
[email protected]This pasta dish was easy to make and turned out great! The sauce was spicy but not too hot, and the pasta was cooked perfectly. I would definitely recommend this recipe to anyone looking for a quick and easy weeknight meal.
Maria Lucia Ancheta
[email protected]I made this for dinner last night, and my family loved it! The sauce was so flavorful, and the pasta was cooked perfectly. We will definitely be making this again.
Rudyard Ramos
[email protected]This pasta dish was absolutely delicious! The spicy tomato sauce had just the right amount of heat, and the penne was cooked perfectly al dente. I added some fresh basil on top, and it took the dish to the next level.