Mediterranean Diet Friendly Classic Arrabbiata Sauce
Few sauces are as satisfying to make from scratch as this fiery, garlicky tomato classic. It comes together with just a handful of pantry staples — good extra-virgin olive oil, San Marzano tomatoes, plenty of garlic, and red pepper flakes — which is exactly the kind of simple, ingredient-forward cooking that sits at the heart of Mediterranean eating. The olive oil isn't just a cooking fat here; it becomes part of the sauce's character, rising to the surface in a glossy, fragrant layer that signals the sauce is ready. Letting the garlic go slowly golden before the tomatoes go in is the move that separates a flat sauce from one with real depth. The long, uncovered simmer concentrates everything, giving you a thick, clingy sauce that coats pasta beautifully rather than pooling at the bottom of the bowl. A handful of fresh flat-leaf parsley at the end adds a bright, herby finish that keeps the whole thing feeling light and vibrant. It's bold, it's honest, and it proves that the best food rarely needs more than a few quality ingredients treated with a little patience.
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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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