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.

Ingredients

　　3 tablespoons extra-virgin olive oil

　　1 small onion, minced

　　2 garlic cloves, minced

　　1/2 cup pitted black olives, coarsely chopped

　　2 tablespoons drained capers, rinsed

　　1/2 teaspoon sea salt, plus more to taste

　　Generous pinch of dried crushed red pepper flakes

　　1 28-ounce can crushed Italian tomatoes

　　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 add the olives, capers, 1/2 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.)

Nutrition Per Serving

　　420.0 calories from fat

　　47.0g total fat

　　10.0g saturated fat

　　35.0mg cholesterol

　　2670.0mg sodium

　　10.0g total carbs

　　0.6g dietary fiber

　　0.0g sugars

　　11.0g protein

　　#### Nutritional analysis provided by [TasteBook

　　using the USDA Nutrition Database]( )

　　Reprinted with permission from Everyday Italian: 125 Simple and Delicious Recipes by Martha Stewart Living Magazine. Copyright © 2005 by Giada De Laurentiis. Published by Crown Publishing Group. All Rights Reserved.Giada De Laurentiis is the star of Food Network's Everyday Italian and Behind the Bash. She attended the Cordon Bleu in Paris, and then worked in a variety of Los Angeles restaurants, including Wolfgang Puck's Spago, before starting her own catering and private-chef company, GDL Foods. The granddaughter of movie producer Dino De Laurentiis, Giada was born in Rome and grew up in Los Angeles, where she now lives.