Gelatin Free Classic Arrabbiata Sauce
Few pasta sauces are as boldly satisfying as a well-made arrabbiata, and this one delivers that fiery, garlicky punch in every spoonful. San Marzano tomatoes are the real star here — their natural sweetness balances the heat from the red pepper flakes in a way that cheaper canned tomatoes simply can't match. Thinly sliced garlic cooked low and slow in good olive oil builds a fragrant, mellow base before the heat even enters the picture, so the flavor is layered rather than one-note. Crushing the tomatoes by hand as they go into the pan gives the sauce a rustic, slightly chunky texture that clings beautifully to pasta. The long, uncovered simmer is what transforms these few humble ingredients into something that tastes like it took all afternoon. Since every component here is a straightforward pantry staple — olive oil, garlic, tomatoes, spices — there's nothing hidden to worry about, making this an effortlessly clean choice for anyone navigating ingredient labels. Finish it with a handful of fresh parsley if you have it, and dinner is genuinely done.
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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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