Ingredients
400g pasta (penne or your choice)
2 tbsp olive oil
4 cloves garlic, minced
1 tsp crushed red pepper flakes
800g canned tomatoes (preferably San Marzano), crushed
Salt to taste
Freshly ground black pepper to taste
1 tsp sugar (optional, to balance acidity)
1/4 cup fresh basil leaves, chopped
Freshly grated Parmesan cheese, for serving (optional)
Directions
1. Bring a large pot of salted water to a boil. Add 400g of pasta (penne or your choice) and cook according to the package instructions until al dente. Drain and set aside.
2. In a large skillet, heat 2 tablespoons of olive oil over medium heat.
3. Add 4 cloves of minced garlic to the skillet and sauté for about 1-2 minutes until fragrant, being careful not to burn the garlic.
4. Stir in 1 teaspoon of crushed red pepper flakes and cook for another minute.
5. Add the 800g of canned, crushed tomatoes to the skillet. Stir well, then bring the mixture to a simmer.
6. Season the sauce with salt and freshly ground black pepper to taste. If desired, add 1 teaspoon of sugar to balance the acidity of the tomatoes.
7. Let the sauce simmer gently for about 15-20 minutes, stirring occasionally, until it thickens slightly.
8. Stir in 1/4 cup of chopped fresh basil leaves and let the sauce cook for another minute.
9. Combine the cooked pasta with the arrabiata sauce, tossing well to ensure the pasta is evenly coated.
10. Serve hot, optionally topped with freshly grated Parmesan cheese.