Linguine Arrabbiata

        date:

We love pasta dishes, but I wanted to try something other than our usual spaghetti. When I saw this recipe, I was certain we’d love it. It’s an incredibly simple dish, but there is so much flavor. It was a little too high on the heat for me, but not in an unbearable kind of way. Next time, we’ll cut back on the red pepper flakes just a bit. Other than that, this dish was perfect!

We tried whole wheat linguine for the first time, and we really liked the way it tasted with this spicy sauce.

  • YIELD: 4 servings
Ingredients
  • Coarse salt

  • 2 tablespoons olive oil

  • 3 garlic cloves, thinly sliced

  • ¾ teaspoon red-pepper flakes, plus more for serving

  • 1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks

  • 1 can (8 ounces) tomato sauce

  • ½ cup dry white wine

  • 1 pound linguine

  • Grated Parmesan cheese, for serving 

Directions
  • 1

    Bring a large pot of salted water to a boil. Meanwhile, in a large skillet, heat oil over medium-high. Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute. Add tomatoes with juice, tomato sauce, and wine.

    Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.

  • 2

    Cook pasta in boiling salted water 2 minutes less than package instructions for al dente. Drain; add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes. Season with salt.

    Serve topped with Parmesan and red-pepper flakes.

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COMMENTS: ( 3 )

3 responses to “Linguine Arrabbiata”

  1. Joelen says:

    This looks delicious and I like it with a little heat!

  2. clstar says:

    It was definitely delicious and so easy! Eric thought the heat was perfect. I just don’t have a high tolerance for spicy things. I’m working on it, though!

  3. Leslie says:

    This meal was fabulous – and BRING ON the heat! Will be a staple around there. Thanks so much for posting!

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