Restaurant-Style Pasta Arrabbiata

Ingredients

• 200 g tubular pasta (such as rigatoni or elicoidali; the author notes it is not penne)
• salt (for pasta water; water should taste like the sea)
• 2 tbsp olive oil
• 3 garlic (minced or sliced)
• 1 tsp chili flakes (adjust to taste)
• 4 fresh tomatoes (halved)
• 0.5 cup tomato puree
• 0.5 cup pasta water (reserved from boiling)
• fresh basil (or chopped parsley)
• 1 tbsp cold butter (added at the end for gloss)

Steps

1. 1

   Bring a large pot of water to a boil and season heavily with salt until it 'tastes like the sea'.

2. 2

   Add the tubular pasta to the boiling water and cook for 10 to 12 minutes until al dente.

3. 3

   Drain the pasta, making sure to reserve at least a cup of the starchy pasta water for the sauce.

4. 4

   Heat olive oil in a pan over medium heat. Add the garlic and chili flakes and sauté until fragrant.

5. 5

   Place the halved fresh tomatoes into the pan. Add a little water, cover, and let them steam for 3 to 4 minutes.

6. 6

   Once the tomatoes have steamed, easily peel off and discard the skins using tongs.

7. 7

   Mash the cooked tomatoes directly in the pan until they form a chunky sauce base.

8. 8

   Stir in the tomato puree and a splash of the reserved pasta water. Let the sauce simmer and thicken slightly.

9. 9

   Add the cooked pasta to the pan and toss thoroughly to coat every piece in the sauce.

10. 10

    Tear in fresh basil or add chopped parsley.

11. 11

    Add the cold butter and toss the pasta vigorously until the butter melts, creating a beautiful glossy finish.

12. 12

    Plate the pasta immediately and garnish as desired.

Notes

The author emphasizes that adding cold butter at the very end is the key trick for a restaurant-style gloss and flavor enhancement. Any tubular pasta works well for this recipe to catch the sauce.

Nutrition per serving

• pasta
• arrabbiata
• vegetarian
• spicy
• dinner
• italian
• easy-dinner