Rigatoni Arrabbiata

• portionen: 4 servings
• aktive zeit: 5 minutes
• gesamtzeit: 20 minutes

Zutaten

3 tablespoons extra virgin olive oil

3 cloves garlic (finely chopped, pressed, or grated)

¼ teaspoon red pepper flakes (more or less to taste)

28 ounces (1 large can) whole peeled tomatoes (+ ½ cup water to rinse can)

1 teaspoon salt (or more to taste)

3 tablespoons flat-leaf parsley (chopped)

12 ounces rigatoni

¾ gallon water

1½ tablespoons sea salt (for the pasta water)

Anweisungen

fry garlic

Warm 3 tablespoons extra virgin olive oil in a large skillet, then add 3 cloves garlic (pressed or minced) and ¼ teaspoon red pepper flakesFry on low heat for about a minute without burning it.

let simmer

Add 28 ounces (1 large can) whole peeled tomatoes, rinse the can with ½ cup of water, and add it to the pan.Season with 1 teaspoon salt, crush the tomatoes with a fork and simmer on medium heat for 15 minutes.

In the meantime, boil the pasta in plenty of salted boiling water per package instructions minus 3 minutes.

boil pasta

Reserve two cups of pasta cooking water, drain the pasta, and add it to the sauce. Add 1 cup of reserved pasta water.

add pasta to sauce

Finish cooking the pasta in the sauce stirring and adding more pasta water if necessary.Shortly before turning the heat off, add 3 tablespoons flat-leaf parsley (chopped).

serve

When the pasta is "al dente" (with a bite), turn the heat off and serve immediately.

Nährwertangaben

• Kalorien: 447 kcal
• Gesamtfett: 12 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 10 g
• Gesamtkohlenhydrate: 73 g
• Ballaststoffe: 5 g
• Zucker insgesamt: 7 g
• Eiweiß: 13 g