Penne Al'arrabiata (pasta With A Tomato And Chilli Sauce)
This flavorful and spicy pasta dish is a true delight for those who enjoy a kick in their meal. The combination of hot chillies, garlic, and fresh basil cooked in extra virgin olive oil creates a deliciously fragrant base for the tomato sauce. Simmered to perfection, the sauce pairs beautifully with al dente penne pasta, providing a satisfying and comforting meal. Top it off with shavings of parmesan cheese for a finishing touch that takes this dish to the next level.
— Constant Cookbook
Ingredients
- 6 tbsp extra virgin olive oil
- 2 medium hot chillies, finely sliced
- 2 garlic
- handful basil
- 600g/1lb 5oz canned chopped tomato
- , to taste salt
- 400g/14oz fresh penne
- shavings (or similar vegetarian hard cheese), to serve parmesan
Instructions
- Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
- Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.
- Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.
- Meanwhile, cook the pasta according to the packet instructions in large saucepan of boiling, salted water until al dente.
- Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan.
Cook Time
30M
Prep Time
PT30M
Yield
Makes 4
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