Penne Arrabbiata

Total Time
26 min
6 min
20 min
Stir 2 cups bite-size pieces of broccoli rabe or broccoli into the sauce during the last 3 minutes of cooking time in step 3.


uncooked whole wheat pasta

1 pound(s), penne variety

canned tomatoes

28 oz, peeled plums variety

olive oil

1 Tbsp

garlic clove(s)

3 medium clove(s), minced

red pepper flakes

½ tsp

fresh parsley

½ cup(s), fresh flat-leaf variety, chopped

table salt

½ tsp

grated Parmesan cheese



  1. Cook the pasta according to the package directions, omitting the salt if desired. Drain and keep warm.
  2. Puree the tomatoes with their juice in a blender or food processor.
  3. Heat the oil in a large heavy saucepan over medium heat. Stir in the garlic and red pepper flakes; cook, stirring constantly, until fragrant, about 30 seconds. Add the pureed tomatoes, 1/4 cup of the parsley, and the salt; simmer, stirring occasionally, until thickened, about 20 minutes.
  4. Transfer the pasta to a serving bowl. Add the sauce and toss to coat. Sprinkle with the remaining 1/4 cup parsley and the Parmesan. Yields 1 1/2 cups per serving.

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