Pasta Arrabiata
Ingredients
- 28 oz can peeled tomatoes
- 1/4 cup olive oil
- 1/4 cup stemmed pepperoncini
- 2 tbsp tomato paste
- 1 clove garlic
- 1 tsp red pepper flakes
- 4-5 anchovy fillets, rinsed and patted dry
- 1/2 tsp paprika
- Salt and pepper
- 1/4 cup grated Romano cheese + extra for serving
- Package of penne rigate
Preparation and Cooking
- Pulse peeled tomatoes and their juice briefly
- Combine tomato paste, garlic, pepperoncini, anchovies, and half olive oil in blender until smoothish
- 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
- Add in pulsed tomatoes and Romano cheese
- Simmer 20 minutes until sauce is thickened
- 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
