The shape of the pasta traditionally used for Arrabbiatta is penne, small-ridged tubes cut diagonally at the ends. The name of this dish literally means “angry pasta,” because it is served very hot, dressed abundantly with hot red pepper.
1 lb (450 g) very ripe fresh tomatoes
3 tablespoons extra-virgin olive oil
2 garlic cloves sliced
3 – 4 fresh hot red chili peppers
6 fresh basil leaves
1 lb (450 g) penne pasta salt
Cut the tomatoes into large dice.
In a frying pan, pour the olive oil and add garlic and red peppers. Stir and sauté for a few seconds.
Add the tomatoes . . . .
. . . and half of the basil leaves. Cook for about 10 minutes.
Use a fork to smash the tomatoes and reduce roughly to a paste.
Add the rest of the basil leaves, breaking them by hand, and turn off the heat.
Cook the pasta in abundantly salted water following the manufacturer’s instructions. Taste for readiness from time to time until al dente (firm but not too soft or overcooked). Drain and transfer to a bowl.
Top with the sauce. Toss thoroughly. Serve at once. Garnish with more basil leaves if you like.