16
oz. Mostaccioli cooked as package directs
2
tablespoons olive oil
1
clove garlic, finely minced, or to taste
½ teaspoon
dried red pepper, crushed, or to taste
1
28 oz. can whole peeled tomatoes, packed in juice
Salt
to taste
2
tablespoons fresh parsley, chopped, or 2 teaspoons dried
 |
| I'm not normally a take-pictures-of-ingredients food blogger, but I thought the design on the can of tomatoes was so pretty! |
In a skillet, over low heat, heat the oil. Add garlic
and red pepper to taste. Saute, stirring constantly, until garlic begins to
brown slightly.
 |
| You have to hand it to a recipe that smells amazing immediately. |
In a blender or food processor, pulse tomatoes and juice until
smooth. Stir into skillet. Add salt. Simmer over low heat, stir occasionally,
until sauce is slightly thickened, about 20 minutes. Toss cooked pasta with
sauce and serve sprinkled with parsley.
 |
| The parsley doesn't add a lot of flavor, but it adds a nice color pop. |
 |
| Boom! You have made pasta! |
My Rating: 4/5 "Arribbiata means 'angry' in Italian, and that emotion translates into sauce with a lot of spice! The sauce itself was a little thin and therefore a little dry when it's actually on the pasta, but boy does it pack some heat! It's not melt-your-face-off spicy, but you'll want a drink nearby as you eat this. Enjoy the pizzazz!"
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