Pescatarian Classic Arrabbiata Sauce
Few sauces hit as hard as a properly made arrabbiata — fiery, garlicky, and deeply savory in a way that feels far more complex than its short ingredient list suggests. The magic here comes from blooming sliced garlic low and slow in good olive oil until it turns pale gold and fragrant, then waking up the red pepper flakes before the tomatoes ever hit the pan. San Marzano tomatoes bring a natural sweetness and bright acidity that balances the heat beautifully, and crushing them by hand means you get a rustic, chunky texture rather than a flat, uniform purée. A long uncovered simmer does the real work — the sauce thickens, concentrates, and turns glossy as the olive oil rises to the surface, which is exactly the sign you're looking for. This is a naturally plant-forward dish that happens to fit a pescatarian table without any substitutions or workarounds — just honest pantry staples doing what they do best. Finish with a scatter of fresh flat-leaf parsley if you have it, and spoon it over pasta while it's still hot.
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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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