Pasta Arrabiata
Spicy red sauce pasta made from sweet whole San Marzano tomatoes simmering in serrano chilli, garlic, parsley stalks, and oil tossed in trofie pasta
Equipment
- Large pan for simmering the sauce and the pasta
- Medium size pot for boiling the pasta
- Potato masher for mashing the tomatoes
- Cheese grater
Ingredients
- 28 oz whole San Marzano tomatoes
- 2 or more serrano peppers or other mild/hot chillis
- 4 tbsp olive oil extra virgin
- 3 cloves garlic minced
- 1 pound trofie pasta or penne
- handful fresh parsley
- 1 ½ tsp salt 2 tbsp more for pasta water
- grated parmesan cheese
Instructions
- In a big pot, bring about 6 cups of water to a boil, salting the water generously with 2 tbsp of salt.
- While the water is reaching a boil, mince the garlic, slice the serrano peppers, and chop parsley leaves. Make sure to leave parsley stems for the next step.
- On a medium-low heat, combine olive oil, garlic, and parsley stems in a large size pan. Saute the herbs in oil for about 5-6 minutes to extract the flavors of the herbs. After 6 minutes, you can take out the parsley stems if you mind having them in the pasta.
- Pour in the San Marzano tomatoes and crush the tomatoes with a potato masher creating a tomato sauce. Turn the heat up to medium and allow the sauce to simmer until the pasta is finished cooking.
- At this point the pasta water should be boiling. Cook the pasta according to the package instruction. Mine was 10-12 minutes. I opted for 10 minutes for al dente.
- Once the pasta is close to being cooked, pour in about 1 cup of pasta water into the sauce. Season the sauce with salt. Strain the pasta and combine. Sprinkle the chopped parsley and some grated parmesan cheese. Enjoy!