Legume Free Classic Arrabbiata Sauce
Few sauces are as deeply satisfying as a good arrabbiata — fiery, garlicky, and built on nothing but pantry staples. This version leans on San Marzano tomatoes, which bring a natural sweetness that balances the heat from the red pepper flakes beautifully. The technique is straightforward: bloom the garlic low and slow in olive oil, wake up the chili flakes, then let the tomatoes do their thing in an uncovered simmer until the sauce turns glossy and thick. That glossy finish is the tell — it means the olive oil has fully emulsified into the tomatoes and the flavors have concentrated into something genuinely special. Since the ingredient list is short and entirely plant- and grain-based, there are no legumes hiding anywhere, which makes it a reliable go-to when you need a bold, crowd-pleasing sauce without scanning every label. A scatter of fresh flat-leaf parsley at the end adds a little brightness, though the sauce is absolutely stunning on its own. Spoon it over your pasta of choice and dinner is 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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