Penne all’Arrabbiata
Serves 2
INGREDIENTS
250g penne (I used casarecce which works well)
400g/ 14oz tin of peeled plum tomatoes
3-4 hot red chilis (I used birds eye chilies as I couldn’t get pepperoncino chilies)
3-4 garlic cloves
4 tablespoons olive oil plus 2 extra tablespoons for cooking the pasta
1 small bunch of fresh parsley
Salt and black pepper
METHOD
1. Bring a pan of water to a boil add 2 tablespoons of olive oil and a pinch of salt and cook the pasta al dente as per pack instructions
2. As the pasta cooks peel and slice the garlic thinly, slice the chilies
3. Roughly chop the parsley leaves and reserve a few of the stalks
4. Heat 4 tablespoons of olive oil in a frying pan on medium high heat
5. Add the garlic, chilies and parsley stalks and cook for 1-2 minutes before removing the stalks
6. Pour in the peeled plum tomatoes and use a wooden spoon to gently crush the tomatoes
7. Leave to cook for 8-10 minutes to allow the sauce to thicken
8. Stir occasionally to prevent sauce from burning
9. Add a pinch of salt
10. When the pasta is cooked, drain and add to the arrabiatta sauce
11. Toss through to coat
12. Add black pepper to taste
13. Serve hot with a generous sprinkle of the chopped parsley
An excellent midweek meal as it’s super-quick and delicious! Enjoy :) x
21 окт 2024
