Penne all’Arrabbiata
Its uncomplicated nature lends itself to an after-midnight feast. It’s basically pasta with tomato, but red pepper flakes give the sauce a delicious kick.
INGREDIENTS Yield: 6 servings
3
tablespoons kosher salt
4
tablespoons extra-virgin olive oil, plus 4 more tablespoons
½
cup tomato paste
1
tablespoon hot red-pepper flakes
1½
cups chopped tomatoes, like Pomì
1
pound penne
Maldon or other flaky sea salt
Freshly grated Parmigiano-Reggiano for serving
PREPARATION
Step 1
Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
Step 2
Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
Step 3
Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving ¼ cup of the pasta water.
Step 4
Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.
Had mac and cheese for breakfast this morning and now I know what I’m having for dinner.
THX!
That sounds delicious. When I feel up to the challenge, I’l give that a try in one of my Kitchen-Laboratory Experiments.
I have heard many europeans have dinner quite late in the day by American standards.
I recall being in El Faro, Spain while in the service. It was 8.45pm and most of the dinner restaurants were packed with customers. Wine glasses were still being filled.
At home, I’ve had dinner as early as 3.45pm. Rarely. When it was just me eating. I figured ‘Why wait?’