Garlic Arrabiata with Garlic Parsley Fettuccine

Serving Size:  4-6


1 lb. Pappardelle’s Garlic Parsley Fettuccine
8 cloves garlic, roughly chopped*
1 tablespoon extra virgin olive oil
1/2 onion, chopped*
3/4 teaspoon red pepper flakes
1 (28 oz.) can diced or crushed tomatoes*
1/4 cup Kalamata olives, pitted and chopped
2 tablespoons capers*
2 tablespoons Italian parsley, chopped
Salt and pepper to taste

*Or use Pappardelle's Traditional Basil Pesto and two fresh, large tomatoes (diced)


  1. Heat olive oil in a large skillet over medium-high heat. Add onion and cook until soft and translucent. Add garlic and pepper flakes. Cook just to release the aroma of the garlic, about 1 minute.
  2. Pour in the tomatoes, juice and all. Reduce heat to simmer and cook, uncovered, stirring occasionally, until thickened, about 12–15 minutes. (*Or use Pappardelle's Traditional Basil Pesto (7 oz.) and two fresh, large tomatoes diced for "*" items and proceed to Step Three, tossing with red pepper flakes, olives and parsley.)
  3. Stir in remaining sauce ingredients and cook over low heat for 5 minutes.
  4. Cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain well and place in a large, shallow, pre-heated serving bowl. Pour over the hot sauce and toss thoroughly. Serve immediately.