Spice up your pasta repertoire with an easy and inexpensive Arrabiata!
When tossing the sauce with the hot pasta, adding the cloves from a head of roasted garlic give the dish an extra dimension of mellow flavor.
A delicious and relatively inexpensive pasta dish.
- Cook Time
- Prep Time
- 1 pound penne pasta, uncooked
- 3 tablespoons olive oil, divided
- 3 medium garlic cloves, 1 chopped and 2 thinly sliced
- 2 tablespoons tomato paste
- 1 (28-ounce) can diced tomatoes, in juice
- 1 tablespoon dark brown sugar
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh basil, chopped
- ½ teaspoon red pepper flakes, or to taste
- ¼ cup white wine
- 1 teaspoon salt
- Cook pasta according to package directions.
- In a large saucepan, heat 1 tablespoon olive oil over medium heat. Add the chopped garlic and cook for 30 seconds. Add tomato paste and cook 2 minutes. Add the tomatoes in juice and brown sugar. Simmer for 30 minutes. Set aside.
- In a small saucepan, heat 1 tablespoon olive oil over medium heat. Add the thinly sliced garlic and cook for 30 seconds. Add parsley, basil and red pepper flakes. Cook 30 seconds longer. Add wine and bring to a boil for 30 seconds.
- Stir the wine mixture into the tomato mixture. Add salt and simmer for 4 to 5 minutes. Toss the sauce with hot pasta in large bowl with remaining 1 tablespoon of olive oil.
- Garnish with additional chopped parlsey and basil. For dairy meals, grate a little Parmesan on top, if desired.