Quick and Easy Penne Arrabbiata Recipe
Penne arrabbiata is a classic, quick and easy spicy pasta recipe from the Lazio region of Italy that tastes divine!
Servings 2 Servings
Calories 351kcal
Ingredients
- 3 tablespoon Olive Oil
- 1-1½ teaspoon Dried Chilli Flakes
- 200 g Tinned Whole Plum Tomatoes 7oz
- ¼ teaspoon Sugar
- ½ teaspoon Black Pepper
- ¼-½ teaspoon Salt Plus extra for boiling pasta
- 185 g Dried Pasta 6-7oz
- Fresh Parmesan or Pecorino Shavings To Garnish
- 1 Handful Basil Leaves To Garnish
Instructions
- Roughly chop the tinned tomatoes.
- Fill a 20cm or 8" saucepan with well-salted water and bring it to a boil (I use 1½ teaspoons of salt in a pan this size).
- Heat a medium frying pan (28cm or 11") over a medium heat and when it is to temperature add the olive oil.
- Add the pasta to the boiling water and cook it for 30-60 seconds less than it says on the packet.
- Add the chilli flakes to the warmed oil and allow them to cook for 30-60 seconds. You need to ensure that the oil is not too hot; if it is, the chillies will blacken and become bitter.
- Add the tinned tomatoes, stir well to combine with the oil, then turn the heat down to low.
- Add the salt, black pepper and sugar, stir, then have a taste and adjust the seasoning to taste.
- When the pasta is cooked so that it has a nice al dente texture, set aside 50-75ml (¼-⅓ Cup) of the cooking water and drain the pasta.
- Add the drained pasta to the tomato sauce and gradually stir in enough of the cooking water to form a nice emulsion.
- Serve sprinkled with basil leaves and shaved cheese.
Nutrition
Serving: 1 | Calories: 351kcal | Carbohydrates: 34g | Protein: 7g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 18g | Cholesterol: 1mg | Sodium: 22mg | Fiber: 3g | Sugar: 4g
