- Total Time: 45 minutes
- Yield: 4-6 1x
- 1 pound farfalle (or penne)
- 3 cloves of garlic
- 1 chili pepper
- 1/2 cup olive oil
- 1 28 ounce can of peeled Italian tomatoes
- 2 tablespoons flat leaf parsley, finely chopped
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- Chop the garlic and chili pepper into small pieces. (The amount of chili you add is a matter of preference. You can substitute dried red pepper flakes if necessary.) In a large skillet, fry the garlic and pepper in the olive oil until golden. Be careful not to burn the garlic. Puree the tomatoes and add them to the garlic and pepper. Cook for 30 minutes over low heat. Add salt to taste.
- Add salt to a large pot of boiling water. Cook the pasta until al dente, drain it, and add it to the tomatoes. Sprinkle with parsley and serve immediately.
- p.s. One would typically not sprinkle cheese on this dish, as it is thought to compete with the other flavors.
Floats like a butterfly, stings like a bee. I’ve been waiting to use this quote for about a year, ever since seeing the Muhammad Ali biopic, even though, as far as I know, he has absolutely no connection to either butterfly-shaped pasta or spicy tomato sauce. Still, I think the word play is genius! (Yes, I am the Champ of Sunday Pasta.) All this too while knowing full well that penne is the preferred pasta choice for an arrabbiata sauce, which is as simple as tomato, garlic, and chili pepper, and eminates from Rome. So rope-a-dope me all you want, but I'll still say that Farfalle all’Arrabbiata is the Greatest. A real Thrilla in Manila (for your mouth). A real Rumble in the Jungle (for your belly). And to quote Muhammad, your face is so ugly that you should donate it to the US Wildlife Foundation...