Penne Arrabbiata
Penne in a spicy tomato sauce with garlic and olive oil.
- ⏱Time30 min
- 📊DifficultyEasy
- 👥Serves4 people
- 🔥Per serving540 kcal
Ingredients for 4 people
- Pasta400 g penne
- Tomato5 medium tomatoes, grated, or 1 can chopped tomatoes
- Garlic4 cloves, minced
- Chili pepper1 tsp crushed chili flakes
- Olive oil4 tbsp
- Saltto taste
- Waterfor boiling the pasta
Optional extras
- Tomato paste1 tbsp
- Basilfor garnish
- Parsleyfor garnish
- CheeseParmesan, for serving
Nutrition per serving
- Calories
- 540
- Protein
- 17 g
- Carbs
- 79 g
- Fat
- 17 g
Approximate values; they vary with the exact ingredients you use.
Method
Grate the 5 tomatoes (or open the can of chopped tomatoes) and finely mince the 4 garlic cloves.
Bring plenty of water to a boil in a large pot over high heat and salt it well.
Heat the 4 tbsp olive oil in a wide pan over low heat and stir in the garlic and 1 tsp chili flakes for 2 minutes until fragrant, keeping the garlic pale without burning.
Add the tomatoes and salt (and 1 tbsp tomato paste if using) and raise the heat to medium until it boils.
Reduce the heat to low and simmer the sauce for 15 minutes, stirring now and then, until thick and oil pools at the edges.
Add the penne to the boiling water, stir and cook for 9–10 minutes until cooked but still slightly firm.
Scoop out 1/4 cup of the pasta water and set it aside, then drain the pasta.
Put the pasta in the sauce pan and toss over medium heat for 1 minute until coated and glossy, adding a little pasta water if it gets too thick.
Serve hot, topped with basil, parsley or Parmesan if using.
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