linguine arrabbiata

Linguine Arrabbiata

August 8, 2016

Recipe from Martha Stewart

  • Prep: 20 mins
  • Cook: 10 mins
  • Yields: 4 Servings
linguine arrabbiata


1Bring a large pot of salted water to a boil.

2Meanwhile, in a large skillet, heat oil over medium-high.

3Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute.

4Add tomatoes with juice, tomato sauce, and wine. Simmer over medium heat, stirring occasionally, until sauce is slightly thickened, 8 to 10 minutes.

5Cook pasta in boiling, salted water for 2 minutes less than package instructions for al dente.

6Drain and add pasta to skillet. Cook, stirring, until pasta is tender, about 2 minutes.

7Season with salt. Serve, if desired, with Parmesan and red-pepper flakes.


2 tbsp olive oil

3 garlic cloves, thinly sliced

3/4 tsp red-pepper flakes

1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks

1 can (8 ounces) tomato sauce

1/2 cup dry white wine or substitute

1 lb linguine

Coarse salt

Serving (optional)

Red pepper flakes

Grated Parmesan cheese