Penne Arrabbiata with Homegrown Tomatoes
Inspired by the Memorie di Angelina blog.
  • 1 lb penne pasta (such as De Cecco)
  • 3 cloves peeled garlic, crushed
  • 1 tsp dried crushed red pepper (more if desired)
  • 1½ pounds fresh homegrown tomatoes, peeled, seeded and chopped
  • ½ cup tomato paste
  • Plenty of olive oil (the best you can find!)
  • Salt and pepper
  1. Begin to boil the water for pasta, and add the pasta once the water is ready. Cook al dente according to package directions.
  2. In a large sauté pan, sauté the garlic in olive oil until it is a honey-brown, add the crushed red pepper, and then immediately remove it from heat. (Don't let any of the ingredients burn.)
  3. Add tomatoes and tomato paste. Add salt and pepper to taste.
  4. Simmer until tomatoes and oil are well combined. Taste to see if the sauce is spicy enough; if not, add more crushed pepper.
  5. When the pasta is ready, drain it and add it to the sauté pan with the tomatoes. Allow the pasta to sauté for a few minutes on low heat until well combined with the sauce.
Recipe by Wolff's Apple House at