Weekend Recipe: Penne Arrabbiata for Two | KCET
Weekend Recipe: Penne Arrabbiata for Two
Here's a simple and spicy pasta recipe from America's Test Kitchen that's meant for two, but addictive enough that you'll want it all for yourself. Sharing can be overrated anyway.
Penne Arrabbiata for Two
1 (14.5-ounce) can whole peeled tomatoes
2 tablespoons extra-virgin olive oil
2 tablespoons stemmed, patted dry, and minced pepperoncini
1 tablespoon tomato paste
½ teaspoon minced garlic
½ teaspoon red pepper flakes
2 anchovy fillets, rinsed, patted dry, and minced to paste
¼ teaspoon paprika
Salt and pepper
2 tablespoons grated Pecorino Romano, plus extra for serving
6 ounces penne
This recipe will work with other short tubular pastas like ziti or rigatoni.
Pulse tomatoes and their juice in food processor until finely chopped, about 10 pulses.
Heat oil, pepperoncini, tomato paste, garlic, pepper flakes, anchovies, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium saucepan over medium-low heat, stirring occasionally, until deep red in color, 7 to 8 minutes.
Add tomatoes and Pecorino and bring to simmer. Cook, stirring occasionally, until thickened, about 15 minutes.
Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine, adjusting consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately.
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