Coconut Free Classic Arrabbiata Sauce
Few sauces are as deeply satisfying as a bold, garlicky arrabbiata, and this one delivers serious flavor with nothing more than a handful of pantry staples. Fragrant sliced garlic is coaxed to golden in olive oil before a hit of red pepper flakes blooms in the heat, building a spicy, aromatic base that carries the whole dish. San Marzano tomatoes — crushed by hand for that rustic, uneven texture — simmer down into a glossy, thick sauce that clings beautifully to any pasta shape you choose. The long uncovered simmer is the real secret here, concentrating the tomatoes and letting the olive oil rise to the surface in that signature, restaurant-worthy sheen. Because every ingredient is straightforward and plant-based, there's no need to scan labels for hidden coconut derivatives — no coconut milk, coconut aminos, or coconut oil sneak into this one. A scatter of fresh parsley at the end adds a bright, herby finish that keeps the whole thing feeling fresh rather than heavy. Make a big batch and keep it in the fridge — it only gets better the next day.
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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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