Here's how garlicky this pasta is: you'll need 12 cloves of garlic. Big, fat, 12 cloves of garlic.
This particular pasta sauce recipe is extremely smooth, almost like a garlicky, slightly spicy tomato puree smothering some pasta. You can easily make double batches, and freeze them (it almost seems like most of the recipes in here are freezable ones these days, but that's how I roll). What I like about this arabiatta recipe is that it elevates the basic pomodoro you're used to, with hints of fragrant fennel seeds, specks of garlic in the sauce, and a hint of chili flakes. You can use any pasta you like, but I find that rigatoni or penne works best, as the smooth sauce fills in the pasta holes really well.
This one is definitely a pasta recipe to place in your repertoire of "I'm lazy but I still want a nice, warm dinner" category.
This recipe makes 2 bowls of pasta.
What You Need:
12 cloves of garlic, peeled
1 can of whole tomatoes
1 tsp fennel seeds
1/2 tsp chili flakes
1 small handful fresh basil, chopped
Dried rigatoni/penne pasta
What You Do:
1. In a large pot filled with salted water, bring to boil. Add in pasta and cook according to packet instructions (about 5-7 mins).
2. In a large pan, add 3 tbsp extra virgil olive oil. Add the whole garlic. Start the heat on low. Slowly cooked the garlic until they become yellow (don't let them burn!).
3. Remove the garlic into a food processor. Add the canned tomatoes, fennel, and chili flakes. Whiz until smooth.
4. In the same pan with the olive oil, add this processed puree mixture. Season with salt and pepper, add the basil. Cook under low fire for about 15 mins.
5. When the pasta is cooked, remove to plate, and scoop over the sauce. Finish with some shavings of parmesan, if you like.
6. If you intend to Instagram this plate, it looks better if the pasta is mixed with the sauce first.