How to make it
5 steps. Take it one step at a time.
Heat the olive oil
In a large skillet, heat the olive oil over medium heat.
Add the sliced garlic and dried chili flakes
Add the sliced garlic and dried chili flakes. Sauté for 1-2 minutes until the garlic is fragrant and lightly golden, being careful not to let it burn.
2 minAdd the crushed canned tomatoes and their juices
Add the crushed canned tomatoes and their juices to the skillet. Season with a pinch of salt.
Reduce heat to low and simmer
Reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened and the flavors have melded.
15 minStir in the fresh chopped parsley
Stir in the fresh chopped parsley just before serving. Toss with cooked pasta (traditionally Penne) and serve immediately.
A little kitchen wisdom
The key to a great Arrabbiata is not burning the garlic; it should just turn golden to infuse the oil. Use high-quality canned whole peeled tomatoes and crush them by hand for the best texture.
