Rigatoni Arrabbiata
Directions
- 1Add extra virgin olive oil to a large skillet.
- 2Add extra virgin olive oil to a large skillet.
- 3Add extra virgin olive oil to a large skillet.
- 4Add grated garlic and red pepper flakes.
- 5Add grated garlic and red pepper flakes.
- 6Add grated garlic and red pepper flakes.
- 7Fry the garlic for a couple of minutes, making sure it doesn't burn.
- 8Fry the garlic for a couple of minutes, making sure it doesn't burn.
- 9Fry the garlic for a couple of minutes, making sure it doesn't burn.
- 10Add whole canned peeled tomatoes and the water used to rinse the can.
- 11Add whole canned peeled tomatoes and the water used to rinse the can.
- 12Add whole canned peeled tomatoes and the water used to rinse the can.
- 13Season it with salt.
- 14Season it with salt.
- 15Season it with salt.
- 16Crush the tomatoes with a fork.
- 17Crush the tomatoes with a fork.
- 18Crush the tomatoes with a fork.
- 19Let it simmer on medium heat for about 10 to 15 minutes.
- 20Let it simmer on medium heat for about 10 to 15 minutes.
- 21Let it simmer on medium heat for about 10 to 15 minutes.
- 22Cook the pasta in a large pot with salted boiling water.
- 23Cook the pasta in a large pot with salted boiling water.
- 24Cook the pasta in a large pot with salted boiling water.
- 25When the pasta is very al dente, drain it and add it to the pan with the sauce.
- 26When the pasta is very al dente, drain it and add it to the pan with the sauce.
- 27When the pasta is very al dente, drain it and add it to the pan with the sauce.
- 28Add a ladle full of reserved pasta water.
- 29Add a ladle full of reserved pasta water.
- 30Add a ladle full of reserved pasta water.
- 31Finish cooking the pasta for a couple of minutes until the sauce thickens and the pasta is fully coated.
- 32Finish cooking the pasta for a couple of minutes until the sauce thickens and the pasta is fully coated.
- 33Finish cooking the pasta for a couple of minutes until the sauce thickens and the pasta is fully coated.
- 34Turn the heat off and add a generous sprinkle of chopped parsley.
- 35Turn the heat off and add a generous sprinkle of chopped parsley.
- 36Turn the heat off and add a generous sprinkle of chopped parsley.
Ingredients
- 3 tablespoons extra virgin olive oil
- 3 tablespoons extra virgin olive oil
- 3 tablespoons extra virgin olive oil
- 3 cloves garlic
- 3 cloves garlic
- 3 cloves garlic
- 0.25 teaspoon red pepper flakes
- 0.25 teaspoon red pepper flakes
- 0.25 teaspoon red pepper flakes
- 28 ounces whole peeled tomatoes
- 28 ounces whole peeled tomatoes
- 28 ounces whole peeled tomatoes
- 0.5 cup water
- 0.5 cup water
- 0.5 cup water
- 1 teaspoon salt
- 1 teaspoon salt
- 1 teaspoon salt
- 3 tablespoons flat-leaf parsley
- 3 tablespoons flat-leaf parsley
- 3 tablespoons flat-leaf parsley
- 12 ounces rigatoni
- 12 ounces rigatoni
- 12 ounces rigatoni
- 3 liters water
- 3 liters water
- 3 liters water
- 1.5 tablespoons sea salt
- 1.5 tablespoons sea salt
- 1.5 tablespoons sea salt
Equipment
large skilletforklarge potcolander