Saturday, October 17, 2009

Penne Arrabiata Sauce

The original recipe for this includes chicken, but I prefer it just as a pasta sauce.  You might as well make the sauce in a big batch and freeze it for later.  The original calls for diced tomatoes, but I accidentally picked up crushed tomatoes the first time around (no idea what the size was of the can) and I think I preferred the crushed.  Serve with cooked penne pasta.

Penne Arrabiata (adapted from


1/4 cup olive oil, divided
6 cloves garlic, minced
1 teaspoon red pepper flakes
1 large can crushed tomatoes
1/2 cup tomato sauce
1 bunch fresh basil, chopped

1. Heat olive oil in a large skillet over medium heat. 
2. Add the garlic, and saute for a few minutes. 
3. Sprinkle in the red pepper flakes, and saute for another minute. 
4. Pour in the tomatoes and tomato sauce, and add the basil. 
5. Simmer for about 20 minutes, stirring occasionally.

No comments:

Post a Comment