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Linguine Arrabbiata
This Arrabbiata, or spicy marinara, combines tomatoes, red chili, garlic, and olive oil for a delicious sauce with a kick. Serve this simple linguine arrabbiata with a loaf of crusty French bread and extra olive oil for dipping!
Course
Main Course
Cuisine
Italian
Keyword
Linguine Arrabbiata
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
people
Calories
273
kcal
Author
Emily Grace
Ingredients
1
tsp
kosher salt
6
oz
linguine pasta
1
tbsp
olive oil
1
tsp
crushed red pepper
1
shallot
4
cloves
garlic
14.5
oz
petite diced tomatoes with juice
1.5
oz
shaved pecorino Romano cheese
1
sprig fresh Italian parsley
Instructions
Fill a large saucepan with about 6 cups of water. Season with 1 tsp salt and bring to a boil over high heat.
Add the linguine to the boiling water and cook until tender as directed on the package.
Peel and roughly chop shallot. Peel and mince garlic. Pick and roughly chop parsley.
Add olive oil, crushed red pepper, shallot, and garlic to a saucepan over medium-low heat.
Cook 4-5 minutes while stirring continuously to prevent the garlic from browning or burning.
Add the tomatoes with juice and a pinch of salt and pepper.
Turn heat to high and bring sauce to a simmer.
Reduce heat to medium-low and cook 10-12 minutes.
Add the drained pasta to the sauce. Cook an additional 2-3 minutes.
Remove from heat and top with shaved pecorino Romano and parsley.
Nutrition
Serving:
1
serving
|
Calories:
273
kcal
|
Carbohydrates:
41
g
|
Protein:
11
g
|
Fat:
7
g
|
Saturated Fat:
2
g
|
Cholesterol:
11
mg
|
Sodium:
856
mg
|
Potassium:
447
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
435
IU
|
Vitamin C:
11.2
mg
|
Calcium:
162
mg
|
Iron:
2.2
mg