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| a963a3 | Tim Prendergast | 2025-08-23 02:13:28 | 1 | # Pasta Arrabiata |
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| 3 | ## Ingredients |
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| 5 | - 28 oz can peeled tomatoes |
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| 6 | - 1/4 cup olive oil |
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| 7 | - 1/4 cup stemmed pepperoncini |
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| 8 | - 2 tbsp tomato paste |
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| 9 | - 1 clove garlic |
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| 10 | - 1 tsp red pepper flakes |
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| 11 | - 4-5 anchovy fillets, rinsed and patted dry |
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| 12 | - 1/2 tsp paprika |
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| 13 | - Salt and pepper |
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| 14 | - 1/4 cup grated Romano cheese + extra for serving |
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| 15 | - Package of penne rigate |
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| 17 | ## Preparation and Cooking |
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| 19 | - Pulse peeled tomatoes and their juice briefly |
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| 20 | - Combine tomato paste, garlic, pepperoncini, anchovies, and half olive oil in blender until smoothish |
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| 21 | - Heat this mixture with remaining oil, red pepper flakes, paprika, and 1/2 tsp of salt over medium-low heat for 7-8 minutes -- deep red in colour |
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| 22 | - Add in pulsed tomatoes and Romano cheese |
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| 23 | - Simmer 20 minutes until sauce is thickened |
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| 24 | - Reserve 1/2 of water penne is cooked in to add liquidity to the combination of _al dente_ penne and sauce if needed, serve with additional Romano cheese |
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