Ina slow cooks her garlic in olive oil for a sweet and tasty addition to this elegant, make-ahead pasta sauce!
Register for #discoveryplus to stream more of #BarefootContessa:
Get the recipe ▶
Subscribe to Food Network ▶
Ina throws open the doors of her Hamptons home for scrumptious food, dazzling entertaining concepts and excellent fun on Barefoot Contessa.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and prepare to get cookin' with some of the very best chefs around the world. We'll provide you a behind-the-scenes look at our finest programs, take you inside our preferred dining establishment and be your resource in the cooking area to make sure every meal is a 10/10!
Penne Arrabiata
RECIPE THANKS TO INA GARTEN
Level: Easy
Total: 1 hr 5 min
Active: 30 min
Yield: 4 to 5 portions
Ingredients
2/3 cup excellent olive oil
1 cup whole peeled garlic cloves (24 cloves).
2 (28-ounce) cans whole peeled San Marzano tomatoes.
2 teaspoons whole fennel seeds, sliced.
1 teaspoon crushed red pepper flakes.
1/3 cup dry red white wine, such as Chianti.
Kosher salt and newly ground black pepper.
1/4 cup julienned fresh basil leaves, plus extra for serving.
1 pound dry penne rigate, such as DeCecco.
Newly grated Parmesan cheese, for serving.
Instructions.
In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing periodically, till the garlic has actually softened and is lightly browned.
Meanwhile, drain pipes the tomatoes, put them in a food mill fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, move the garlic to the food processor and pulse again to slice the garlic. Put the tomato mixture into the pot with the olive oil, include the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Give a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be really spicy!), and keep warm over extremely low heat.
On the other hand, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the instructions of the package.
2 minutes before the pasta is al dente, utilizing a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, spray with additional basil and Parmesan cheese, and serve hot.
Subscribe to our channel to fill on the latest must-eat recipes, fantastic cooking area hacks and material from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN AREA APP:.
▶ SITE:.
▶ COMPLETE EPISODES:.
▶ FACEBOOK:.
▶ INSTAGRAM:.
▶ TWITTER:.
#InaGarten #BarefootContessa #FoodNetwork #PenneArrabiata.
Ina Garten's Penne Arrabiata|Barefoot Contessa|Food Network.
Activate Your Brain Song Now — And Give Your Mind The Care It Deserves
Mouth is watering! Great recipe.
Great mess. As italian I feel insulted
Hi
Delicious, Ina..Thank u.🙂
Ina can never do any wrong!!!❤️
@Tizio Incognito Good for you, congratulations. And so does she.
@Christopher Hamilton no, she does not at all. Do you want to teach me how to cook italian food? Seriously???
@Tizio Incognito Ok, you win. She doesn’t know how to cook. Just make sure you tell her that with her 40 plus career in cooking and her 13 cook books. Have a good day.
Agreed! I love Ina forever!!
I’ve made this recipe, it is so delicious!! I loved it!! 💜
Hello
Yummy Ina
Definitely will make this easy pasta
recipe.
Wish Food Network had cooking shows like days gone by and we can watch you on the big screen.
All those games!! Yikes 😱
💕You
Do not cook this crap, for god sake. It is a pigsty
Hi friend
this sounds incredible! My mouth is watering!
How to turn a simple italian recipe into a pigsty
There is a distinct anti garlic phase going through Italy at the moment, fueled I think by the assumption that anyone who consumes garlic is low class and doesn’t have a refined palate and I am sure that most Italian cooks would be appalled at the amount of garlic suggested for this recipe. This recipe can only be described as “Italian American“ and not truly Italian but let me assure you that most Italians who live in America would love this dish. Bravo Ina!
As someone who grows lots of organic garlic, let the critics say whatever they want about people who eat garlic. Garlic grown organically and harvested fresh in mid-June to early July is awesome. It’s nothing like garlic sold commercially. One or two cloves do the work of 10 cloves of commercial garlic. It doesn’t have the sharp edge, but rather, tastes subtle and creamy. You can take a few cloves, slice them thinly, and mix them into a jar of mayo or vegan mayo, put the cover back on, and leave it in the refrigerator for a week – you have aioli. Good for the anti-garlicians: more for the rest of us.
@ted1091 …..there have been complaints about cheap, imported Chinese garlic being so intense it’s overpowering. I like more than just a hint of garlic in my dishes but it sure doesn’t like me, so I’ve had to use the powdered form for years now.
Looks great! You could even double the crushed red pepper flakes and still be ok. Wonderful Lady!
Absolutely LOVE this recipe. I’ve made it several times.
Hello
Beautiful video and delicious looking meal. It’s on the list to make for dinner soon!
Hello friend
Cohesive flavours of Ina Gartens cooking!! Love to see her dishes and personality is outstanding!!
Onw of my favorite dishes in a restaurant but never attempted at home…how silly of me! You make it look so easy and its perfect for my family as I have a Vegetarian son and daughter in law !
This recipe is a DISASTER
Hi friend
She had me at “… I’m going to roast the garlic in olive oil” Oh Yeah!!!! I actually like to roast the garlic cloves with the outer skin on, for some reason I find the oil takes on more garlic flavor. Will def try this recipe.
Are you serious? An amount of garlic good for 20 peoples. What is wrong with you in us?
Same! I love to toast garlic in olive oil. I also like to cook garlic in olive oil low and slow to infuse the flavor and then use the oil in other dishes. Soooo amazing!!
Ina gets me every time.
I love garlic this looks good thanks👍
Good food is good for good mood. Great demo given by you. Thanks for sharing. 😍
Mustafa Qaoud : Hi 👋 Shief thanks for your recipe 👩🍳 so much it’s so delicious & wonderful for anybody who has been looking at the best way to cook & presentation to serving at table ❤💗💖🧡💛💓💞💚💯💯💯💯💯💯💯💯💯💯💥💥💥💥💥💥💥💥💥👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌👌👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👍👐👐{I’m from Palestine 🇵🇸 Nablus} 2022-06-14 I saw this video when open YouTube Now, again thanks shief to your ideas & helps me to find a good time to cook for me & Family, by the way I want [ could I be your followers to your download recipes you have ]
Nothing beats homemade sauce 😉 Ina did that!
This is a mess
This looks so amazing! I could watch Ina cook all day!!
I am italian and these are not penne all’arrabbiata at all. Ridiculous
What about a spice grinder for the Fennel Seeds?
Omg is all i can say, i find her so relaxing to watch.