Arrabbiata

Serves: 4

Ingredients

• 1/2 cup extra virgin olive oil
• 1 medium onion, finely sliced
• 3 garlic cloves, sliced
• 1 teaspoon crushed red pepper flakes
• 2 14-oz cans italian plum tomatoes, chopped (we just use a can of diced tomatoes from Safeway)
• salt, black pepper
• 1 lb dried pasta (strands or tubes)
• 2 tablespoons torn fresh basil or flat-leaf parsley, optional

Directions

1. Heat oil in a skillet.
2. Add onion, garlic, and red pepper flakes and cook, over medium high heat, stirring frequently, until soft and golden, 7 minutes.
3. Add tomatoes and cook, stirring occasionally, until thickened, 15 minutes.
4. Add salt and pepper to taste.
5. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
6. Drain pasta and return to the pot.
7. Toss pasta with tomatoes and herb (if using).
8. Serve immediately.

Notes

You can make the sauce up to 3 days in advance, keep refrigerated. Sara 04:41, 15 January 2012 (UTC)