Friday, September 3, 2010

Pasta with Arrabbiata Sauce

Doris Pasta Arrabbiata

Prep Time: 30 minutes
Servings: 8 (about 1 ½ cups each)


  • 1/3 cup Doris Extra Virgin Olive Oil
  • 5 cloves garlic, minced
  • 1 can (28oz) Doris Crushed Tomatoes
  • 1 can (28oz) Petite Diced Tomatoes, undrained
  • 1 tsp crushed red pepper
  • ½ tsp dried oregano leaves
  • ¼ tsp salt
  • 1 pound dry penne pasta, uncooked
  • 1 cup (4oz) freshly shredded Parmigiano Reggiano cheese
  • ¼ cup thinly sliced fresh basil


  1. Heat oil in large saucepan over medium heat 1 minute. Add garlic; cook 3 minutes or until golden brown, stirring occasionally. Stir in crushed tomatoes and diced tomatoes with their juice. Bring to a boil, stirring occasionally. Reduce heat to low; stir in red pepper, oregano and salt. Cook 20 minutes, stirring occasionally.
  2. Cook pasta in large saucepan according to package directions. Drain, reserving ½ cup of the cooking water. Return pasta and the reserved cooking water to same saucepan; stir in ½ cup of the cheese. Set aside.
  3. Stir basil into prepared sauce. Add 2 cups of the sauce to pasta mixture; mix lightly. Spoon onto serving platter; top with the remaining sauce. Sprinkle with the remaining ½ cup cheese.

Buon Appetito!

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