Rigatoni Arrabbiata

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: people

3 tablespoons (55 grams) extra virgin olive oil
3 cloves garlic finely chopped, pressed, or grated
¼ teaspoon red pepper flakes more or less to taste
28 ounces (1 large can) (800 grams) whole peeled tomatoes + ½ cup water to rinse can
1 teaspoon salt or more to taste
3 tablespoons flat-leaf parsley chopped

Warm 3 tablespoons extra virgin olive oil in a large skillet, then add 3 cloves garlic (pressed or minced) and ¼ teaspoon red pepper flakes
Fry on low heat for about a minute without burning it.
Add 28 ounces (1 large can) whole peeled tomatoes, rinse the can with ½ cup of water, and add it to the pan.
Season with 1 teaspoon salt, crush the tomatoes with a fork and simmer on medium heat for 15 minutes.
In the meantime, boil the pasta in plenty of salted boiling water per package instructions minus 3 minutes.
Reserve two cups of pasta cooking water, drain the pasta, and add it to the sauce.
Add 1 cup of reserved pasta water.
Finish cooking the pasta in the sauce stirring and adding more pasta water if necessary.
Shortly before turning the heat off, add 3 tablespoons flat-leaf parsley (chopped).
When the pasta is "al dente" (with a bite), turn the heat off and serve immediately.

Nutrition information is an estimate for 1 serving of rigatoni arrabbiata out of 4 servings.

STORAGE

Make ahead: this recipe is not suitable for making ahead as pasta is best when just made.

Refrigerator: store leftovers in an airtight container in the fridge for up to 24 hours.

Reheat on a pan with a drizzle of olive oil, and add some fresh parsley before serving. Alternatively, one minute in the microwave will do.

Freezer: we don't recommend freezing this recipe.

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