Pistachio Free Classic Arrabbiata Sauce
Few sauces hit as hard as a well-made arrabbiata — fiery, garlicky, and deeply savory in a way that feels like it took hours even when it didn't. This version builds its heat from red pepper flakes bloomed in olive oil alongside thinly sliced garlic, which creates a fragrant, slightly spicy base before a single tomato even hits the pan. San Marzano tomatoes bring a natural sweetness and low acidity that balances the heat beautifully, and crushing them by hand gives the finished sauce a rustic, chunky body that clings to pasta like it means it. The whole thing simmers uncovered until glossy and thick, which concentrates every bit of flavor without any shortcuts. Because this sauce is built entirely from pantry staples — olive oil, garlic, canned tomatoes, salt, and pepper — there's nothing hidden to worry about, no mystery blends, no shared-facility snack ingredients sneaking in. A scatter of fresh parsley at the end is optional but genuinely lovely if you have it on hand. Make a big batch, because it stores beautifully and tastes even 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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