We’re sharing an easy and classic Pasta Arrabbiata recipe sent to us by Gloria Bazán herself, co-proprietor of Mario Bazán Cellars in Napa Valley.
Wine pairing tip: The 2020 RAMA Cabernet Sauvignon will highlight the spice and herbaceous notes of the sauce while complementing the tomato’s acidity.
Ingredients (serves 4):
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12 oz (340 g) penne pasta
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3 tbsp extra virgin olive oil
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4 garlic cloves, thinly sliced
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1 tsp red chili flakes (adjust to taste)
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1 (28 oz / 800 g) can of whole peeled tomatoes
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Salt to taste
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Freshly ground black pepper
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1/2 cup fresh parsley, chopped
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Freshly grated Parmesan cheese, for serving
Instructions:
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Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water before draining.
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Heat olive oil in a large skillet over medium heat. Add garlic and chili flakes, sauté 1–2 minutes until fragrant.
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Crush the canned tomatoes by hand and add to the skillet. Simmer for 15–20 minutes until thickened. Season with salt and pepper.
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Toss pasta with sauce, adding reserved pasta water if needed to coat evenly.
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Finish with chopped parsley and a generous sprinkle of Parmesan.