Pasta all’arrabiata, a classic Italian recipe, is my comfort food be it summer or winter. My kids and I love sprinkling “pangrattato” (fried bread crumbs) on top of the arrabiata sauce. —Smitha Haridasan, Ganapathy, AE,
- 3 tablespoons olive oil, divided
- 1 medium red onion, thinly sliced
- 2 to 3 dried hot chiles, finely chopped
- 4 garlic cloves, minced
- 1 can whole plum tomatoes, undrained
- 1 package (16 ounces) uncooked penne pasta
- 1 teaspoon red wine vinegar
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 tablespoons dry bread crumbs
- Optional: fresh minced thyme and crumbled goat cheese
image/svg+xml Text Ingredients View Recipe,
In a large skillet, heat 2 tablespoons olive oil over low heat. Add onion, chilies and garlic; cook and stir until fragrant, 2-3 minutes. Add the tomatoes, gently breaking up with the back of wooden spoon; cook until tender over medium heat, about 10 minutes.
Meanwhile in a large saucepan, cook penne according to package directions for al dente. Drain pasta, reserving 1/2 cup pasta water.
Add vinegar to thickened tomato sauce; season with salt and pepper. To make breadcrumb topping, heat remaining olive oil over medium heat in second skillet. Add breadcrumbs and fresh thyme, if desired; fry until crispy, 2-3 minutes. Remove from heat.
Add drained pasta and reserved pasta water to tomato sauce; toss to coat. Top with fried breadcrumbs. If desired, drizzle with additional olive oil and garnish with fresh herbs and cheese.
1-1/2 cups: 355 calories, 9g fat (1g saturated fat), 0 cholesterol, 227mg sodium, 60g carbohydrate (4g sugars, 3g fiber), 11g protein.