Pecan Free Classic Arrabbiata Sauce
Few sauces hit as hard as a well-made arrabbiata — fiery, garlicky, and deeply savory in a way that makes a simple bowl of pasta feel like a proper meal. This version leans on San Marzano tomatoes, which bring a natural sweetness that balances the heat from the red pepper flakes without dulling any of the punch. Thinly sliced garlic is coaxed slowly in olive oil until just golden, building a fragrant base that carries the whole sauce. The real magic happens during that long, uncovered simmer, when the tomatoes break down and the oil rises to the surface in a glossy, clingy layer that clings to every strand of pasta. Everything here is straightforward pantry staple territory — olive oil, garlic, canned tomatoes, salt, pepper — so there's nothing to second-guess about what's going into the pot. A handful of fresh parsley at the end adds a bright, herby finish that makes the whole thing look as good as it tastes. Make a big batch, because this sauce stores beautifully and 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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