Spicy Arrabbiata Pasta

Ingredients

• 180 g Rigatoni pasta
• 400 g Crushed tomatoes
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Red pepper flakes
• 0.5 tsp Salt(optional)
• 0.25 tsp Black pepper(optional)
• 2 tbsp Fresh basil (or parsley)(optional)
• 2 tbsp Parmesan cheese (optional)(optional)

Instructions

1. 1

   Bring a pot of salted water to a boil. Cook the rigatoni according to package directions until al dente, then reserve about 1/2 cup of pasta water and drain.

2. 2

   While the pasta cooks, mince the garlic. In a saucepan over medium heat, warm the olive oil and sauté the garlic for about 30–60 seconds until fragrant (do not brown).

3. 3

   Stir in the red pepper flakes and crushed tomatoes. Simmer for 15–20 minutes, stirring occasionally, until the sauce thickens slightly. Season with salt and black pepper to taste.

4. 4

   Add the drained rigatoni to the sauce and toss well. If needed, loosen with a splash of reserved pasta water until glossy and evenly coated. Serve immediately with basil and optional parmesan.