advertisement

advertisement

No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Linguine Arrabbiata

Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for "angry."

  • Prep:
  • Total Time:
  • Servings: 4
Linguine Arrabbiata

Source: Everyday Food, December 2006

Ingredients

  • Coarse salt
  • 2 tablespoons olive oil
  • 3 garlic cloves, thinly sliced
  • 3/4 teaspoon red-pepper flakes, plus more for serving (optional)
  • 1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup dry white wine
  • 1 pound linguine
  • grated Parmesan cheese, for serving (optional)

Directions

  1. Bring a large pot of salted water to a boil.

  2. 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.

  3. 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, if desired, with Parmesan and red-pepper flakes.

Reviews

Related Topics