Penne Arrabiata

Penne arrabiata is a slightly spicy dish

Penne Arrabiata is a spicy dish of pasta for someone who is looking for that little bit extra kick to their pasta. Penne Arrabiata literally translates as “angry pasta,” because it is served very hot, dressed with abundant hot red chilli pepper. Having said that, I prefer to use the green chilli peppers.

Traditionally, penne rigate pasta is used for this dish. Penne rigate are small, ridged tubes of pasta cut diagonally at the ends. It is very quick and easy to make. In fact, the preparation time is only 10 minutes and the cooking time is only 20 minutes

Penne Arrabiata is supposed to be eaten without any Parmesan cheese but I prefer to add it

Give it a try, you will like it!

Serves: 2

Ingredients:

3 tablespoons olive oil
1 large onion (finely chopped)
2 clove garlic (crushed)
2 hot red chillies or 2 green chillies (deseeded and finely chopped)
2 cans (400 grams each) of peeled plum tomatoes (chopped)
2 tablespoons tomato puree
4 basil leaves or teaspoon of dried basil
salt (to taste)
freshly ground black pepper (to taste)
225 grams Penne Rigate pasta (quills)
1 tablespoon salt

Method:

1. Heat the olive oil in a large pan.

2. Add the onion.

3. Add the garlic.

4. Add the chilli.

5. Cook on a low heat until the onion, garlic and chili peppers are softened, stirring occasionally.

6. Add the chopped tomatoes.

7. Add the tomato puree.

8. Add the salt to taste.

9. Add ground black pepper.

10. Add half of the basil leaves, roughly torn or the dried basil.

11. Simmer for 15-20 minutes.

12. Meanwhile, cook the pasta according to the instructions on the packet, usually between 9-11 minutes. It should be "al dente".

13. Heat up a three-quarters full saucepan of water.

14. Add one tablespoon of salt.

15. Bring water to the boil.

16. Add the pasta.

17. Cook for the manufacturers recommended time.

18. Stir pasta occasionally.

19. Drain the pasta.

20. Add pasta to hot sauce.

21. Gently toss the pasta in the sauce.

22. If using fresh basil leaves, add the remaining leaves, roughly torn now.

23. Stir over a low heat for a few minutes.

24. Dish out the pasta onto individual plates.

25. Finished penne arrabiata on a plate.

26. If you prefer, you can serve the penne arrabiata sprinkled with Parmesan cheese.

27. Ready to eat penne arrabiata with Parmesan cheese.

Tip:

1. I prefer to use green chilli peppers instead of the red ones. Just a personal preference!

To discover more about Italian food visit the Italian Traditional Food webpage