Anti Inflammatory Classic Arrabbiata Sauce
Few sauces are as satisfying as a bold, spicy arrabbiata, and this one earns its heat the right way. Extra-virgin olive oil is the backbone here — a cornerstone of anti-inflammatory eating — and it does double duty by gently blooming the garlic and red pepper flakes before the tomatoes ever hit the pan. San Marzano tomatoes bring natural sweetness and lycopene-rich depth without any added sugars or preservatives to worry about. The slow simmer is what transforms these simple ingredients into something glossy, thick, and deeply flavorful, with the olive oil rising to the surface as a sign the sauce is ready. Garlic, olive oil, and tomatoes are all celebrated for their inflammation-fighting properties, so every spoonful is working in your favor. A handful of fresh flat-leaf parsley at the end adds a bright, herby finish that lifts the whole dish. Spoon it over your favorite pasta and you've got a weeknight dinner that's as nourishing as it is crave-worthy.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp red pepper flakes, or more to taste
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pour the olive oil into a large saucepan or skillet and set over medium-low heat. Add the sliced garlic and cook, stirring occasionally, until the slices are pale golden at the edges and fragrant, about 3–4 minutes. Watch closely — garlic can go from golden to bitter quickly.
- 2
Add the red pepper flakes and stir for 30 seconds, until fragrant.
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