45 oz canned whole peeled tomatoes with juice
1/4 c olive oil
1/2-1 t crushed red pepper flakes, depending on how spicy you like things
1 t dried or 1 T fresh chopped oregano
salt and pepper to taste
Combine tomatoes with juice and olive in a saucepan. Bring to a boil and lower heat to medium. Reduce for 45-50 minutes (if it reduces too much, just add back a little water). As the tomatoes reduce, break them up with a wooden spoon. Puree until smooth. Season with crushed red pepper flakes, oregano, salt, and pepper.
Makes enough for 1 pound of pasta.
Arrabiata means "angry mood" in Italian. The sauce is spicy and sharp with a bright flavor. It goes well with bruschetta.