Arrabiata Pasta [Penne All'arrabbiata]
Servings: servings
Arrabiata Pasta is a traditional Italian spicy tomato-based pasta dish made with garlic, and red pepper seasoned with olive oil and salt.
Ingredients
The Fresh
- 30 g fresh parsley chopped finely
- 15 g fresh basil leaves chopped finely
- 2 hot peppers red hot chilli or red Thai chili
- 2 garlic clove
- 3 Tbsp. extra virgin olive oil
The Arrabiata
- 500 g Penne pasta Penne Ziti Rigate
- 800 g peeled tomatoes
- 100 g Pecorino Romano cheese
- 1 tsp. salt
- ½ tsp. freshly ground black pepper
Notes
Instructions
The Preparation
- Gather the ingredients. Put a large pot with 5L water on the stove so the water starts to boil in preparation for the pasta to boil.
The Cooking
- Chop the 2 hot peppers, 30 g fresh parsley, 15 g fresh basil leaves and mince the 2 garlic clove. Place a wide pan on medium heat and add 3 Tbsp. extra virgin olive oil to it. Add the minced cloves of garlic to the pan, before mixing the finely chopped chilli to the pan too.
- Once the garlic and peppers have simmered for a couple of minutes, put the 800 g peeled tomatoes in the pan and break down the tomatoes using a wooden spoon, so you are left with a thick, rich puree. Add 1 tsp. salt and ½ tsp. freshly ground black pepper to the tomatoes and mix it through well. Leave the sauce on a medium heat for 15 minutes, mixing it every now and then.Once the water for the pasta is boiling, add a small handful of salt – and while waiting for the sauce - add the 500 g Penne pasta and leave to cook until al-dente, follow the instructions on the packaging.
- A couple of minutes before the Arrabbiata sauce is ready, add the chopped 30 g fresh parsley and break up some 15 g fresh basil leaves and drop it in. Sprinkle grated 100 g Pecorino Romano cheese then mix it through.
- Strain the pasta and add it to the pan while it is still on the stove, lathering it completely in the sauce. Add a small amount of the boiling water to the sauce to help it spread all over the pasta. Adjust salt and pepper to taste.
The Serving
- Serve up a few delicious scoops of pasta on to a flat plate and sprinkle some extra Pecorino Romano cheese over the top along with some extra fresh parsley. Optionally, you can add a small pepper too for decoration if your guest likes it extra spicy.