Ina Garten's Arrabbiata Sauce

Ingredients

• olive oil (150 ml)
• garlic (24 cloves)
• San Marzano tomatoes (800 g)
• fennel seeds (2 tsp)
• crushed red pepper flakes (1 tsp)
• dry red wine (80 ml)
• salt (1 tsp)
• black pepper (0.5 tsp)
• penne pasta (350 g)
• fresh basil (0.25 cup)
• Parmesan cheese (0.5 cup)

Instructions

1. Heat 2/3 cup of olive oil in a large pot over medium heat.
2. Add the whole garlic cloves and cook until softened.
3. In a food processor, pulse together the garlic and canned San Marzano tomatoes until roughly combined.
4. Transfer the mixture back into the pot and add fennel seeds, crushed red pepper flakes, red wine, salt, and pepper.
5. Simmer the sauce for about 30 minutes, stirring occasionally.
6. Cook the penne pasta according to package instructions, reserving some pasta water.
7. Combine the cooked pasta with the sauce, adding a bit of reserved pasta water to thicken.
8. Stir in fresh julienned basil before serving and top with grated Parmesan cheese.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 450
• fat: 22 g
• sats: 3 g
• carbs: 50 g
• fibre: 6 g
• protein: 10 g
• salt: 2 g