HungryForever

SPICY TOMATO SAUCE

The sauce known as all’arrabbiata—or “in the angry style”—is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.

Servings

Ingredients

3tablespoons extra virgin olive oil
1 small Onionminced
2 garlic clovesminced
cup ½pitted black olivescoarsely chopped
2tablespoons drained capersrinsed
teaspoon ½sea saltplus more to taste
pinch Generousof dried crushed red pepper flakes
1 can crushed Italian tomatoes28-ounce

Instructions

In a Large Skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, ½ teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes. Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)