Linguine Arrabbiata Recipe

Boil pasta

Bring a large pot of water to a rolling boil. Add 2 tablespoons salt and 1 teaspoon olive oil (optional). Add 400 g linguine and cook until just shy of al dente (check package timing; typically 8–10 minutes). Reserve 1 cup (240 ml) of the starchy cooking water, then drain the pasta and set aside.

Gently infuse oil

Place a large sauté pan or skillet over medium heat. Add 3 tablespoons extra-virgin olive oil and let warm but not smoking (about 30 seconds). Add the 4 thinly sliced garlic cloves and cook, stirring, until they begin to turn pale golden and fragrant, about 1–1½ minutes. Do not let them brown too much to avoid bitterness.

Add fresh chillies and crushed pepper

Add 2 finely chopped fresh red chillies (adjust quantity to taste) and 1 teaspoon crushed red pepper flakes to the garlic oil. Stir and cook for 30–45 seconds to release the heat and aroma.

Add tomatoes

Pour in the 800 g crushed San Marzano tomatoes and 1 tablespoon tomato paste. Stir to combine, scraping any browned bits from the pan. Bring the mixture to a gentle simmer over medium-low heat.

Simmer and season

Reduce heat to low and let the sauce simmer, uncovered, for 12–15 minutes until it thickens slightly and flavors meld. Stir occasionally. If the tomatoes are very acidic, stir in 1 teaspoon sugar. Season with 1 teaspoon salt and 1 teaspoon freshly ground black pepper. Taste and adjust seasoning or heat (add more red pepper flakes or fresh chilli if desired).

Finish with herbs

Stir in the torn basil leaves (10 g) and 2 tablespoons chopped flat-leaf parsley during the last minute of simmering to lift the sauce with fresh flavor.

Add the drained linguine to the sauce pan and toss to combine over low heat. Add reserved pasta water, a few tablespoons at a time (start with ½ cup/120 ml), to loosen the sauce and help it adhere to the pasta. Continue tossing for 1–2 minutes until the linguine is coated, the sauce is glossy, and the pasta reaches perfect al dente.

If using, remove from heat and stir in 50 g freshly grated Parmesan or Pecorino to enrich the sauce (optional). Taste and adjust salt, pepper, or chilli heat.

Plate the linguine immediately, garnish with extra torn basil or chopped parsley (about 1 tablespoon), and serve hot. Provide extra grated cheese at the table.