Wheat Free Classic Arrabbiata Sauce

Total time35 min

Prep time10 min

Cook time25 min

4.7

(13)

Few things in Italian cooking are as satisfying as a bold, spicy tomato sauce built from just a handful of honest ingredients. This arrabbiata comes together with extra-virgin olive oil, thinly sliced garlic, red pepper flakes, and a can of whole peeled San Marzano tomatoes — nothing more, nothing less. The technique is simple but deliberate: the garlic is coaxed to a pale golden edge before the chili heat blooms in the oil, and then the tomatoes go in crushed by hand for that rustic, uneven texture that makes the sauce feel alive. It simmers uncovered until glossy and thick, the kind of sauce that clings to every strand of pasta and holds its shape on the spoon. Because every ingredient here is naturally free of wheat, there's no substituting or label-scanning required — the recipe is already exactly what it needs to be. A scatter of fresh flat-leaf parsley at the end adds a bright, herby lift that balances the heat beautifully. Spoon it over your favorite wheat-free pasta and dinner is done.

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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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