Pasta all’Arrabbiata

Happy #worldpastaday! Today we celebrate the one of the best carbohydrate sources with a delicious spicy recipe. In order to keep #running or #cycling, we need to get in some carbs to fuel our trainings. Try this recipe out and you will have enough energy for your next ride or run. Do not forget to tag your friends and show them this delicious recipe! Also make sure to check out our #sciencefriday blog post regarding carbohydrates.


  • 1 lb penne rigate or other tubular pasta
  • 1/4 cup extra virgin olive oil
  • 6-8 cloves garlic, chopped
  • 25g pine nuts (optional)
  • 1/2 tsp dried red pepper flakes
  • 2 lbs ripe plum tomatoes or a 28-ounce can Italian plum tomatoes 
  • 1/2 tsp salt
  • 1/4 cup chopped fresh Italian parsley 

Put a large pot of salted water on to boil for the pasta. In a large, heavy skillet or pot, heat the oil over medium heat. Add the garlic and red pepper flakes and stir just until the garlic begins to change color. Remove from heat. Mash up the tomatoes with a food processor (use pulse mode to keep them a bit rough) or chop them up and mash by hand, reserving the juice. You can also use commercial crushed tomatoes but not puréed tomatoes. Add the tomatoes to the pan.

Place the pan back on the heat, add salt and simmer uncovered while you cook the pasta until al dente. Drain the pasta and add it to the sauce. Toss well and let it cook in the sauce for a minute or two. Finally, if desired, toast the pine nuts in the pan until golden and then add to the pot. Sprinkle with parsley and serve. Enjoy!

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