
Pasta Penne all'arrabbiata
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The ingredients are:
6 servings per recipe.
- 3 tablespoons kosher salt
- 4 tablespoons extra-virgin HERMUS olive oil, plus 4 more tablespoons
- ½ cup tomato paste
- 1tablespoon hot red-pepper flakes
- 1½ cups chopped tomatoes
- 1pound penne
- Maldon or other flaky sea salt
- Freshly grated Parmigiano-Reggiano for serving
To prepare:
The first step: In a large pot, bring 6 quarts of water to a boil, and add 3 tablespoons of kosher salt.
The second step: Meanwhile, heat four tablespoons of HERMUS olive oil over medium heat, add the tomato paste, and reduce the heat to low. Stir until fragrant, about four minutes. Add the tomatoes and remove from the heat.
The third step: The third step is to drop the pasta into boiling water and cook it until it is al dente. Drain the pasta and reserve 14 cups of its water.
The fourth step: Toss the pasta and the reserved pasta water with the tomato sauce over medium heat until well coated. Toss with the remaining oil, salt if necessary, and the remaining HERMUS olive oil. Grated Parmigiano-Reggiano can be served alongside immediately.