- 3 tablespoons extra-virgin olive oil
- 1 small onion, minced
- 2 garlic cloves, minced
- ½ cup pitted black olives, coarsely chopped
- 2 tablespoons drained capers, rinsed
- ½ teaspoon sea salt, plus more to taste
- Generous pinch of dried crushed red pepper flakes
- 1 (28-ounce) can crushed Italian tomatoes
The sauce known as all’arrabbiata—or “in the angry style”—is made with hot red pepper flakes (and sometimes fresh chilies for an extra kick). I like to use the briny elements of olives and capers and skip the fresh chilies, adding depth to the spiciness rather than just more heat. Perfect with penne or rigatoni.
- In a Large Skillet, heat the oil over a medium-high flame. When almost smoking, add the onion and garlic and sauté for 3 minutes.
- Reduce the heat to medium and and sauté for 3 minutes. Reduce the heat to medium and add the olives, capers, ½ teaspoon of salt, and red pepper flakes, and sauté for 1 minute. Add the tomatoes and simmer until reduced slightly, about 20 minutes.
- Season the sauce with more salt to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)