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Yes, she baked for the Queen of England.
Pasta all’arrabbiata, from the Lazio region of Italy, features a spicy marriage of tomatoes, garlic and pepper flakes (arrabbiata translates as “angry”). This one-pot version cooks the pasta directly in the sauce, so there’s no need to dirty two cooking vessels and heat up the kitchen with a gallon of boiling water. We like this made with enough pepper flakes for moderate but not overly assertive heat; adjust the amount to suit your taste.
tablespoons extra-virgin olive oil, plus more to serve
medium garlic cloves, thinly sliced
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