Monday, 16 April 2012

Penne Arrabiata

Arrabiata in Italian translates as 'angry' so this is 'angry pasta' due to the spicy kick from the chilli. One thing I can guarantee is that after eating it you'll be anything but..

Serves 2-4

400g Penne Pasta
1 Large white onion, chopped fine
3 Cloves garlic, crushed
2 Medium red chillies, one de-seeded (although if you like it hot, keep the seeds in both),chopped fine
400g Passata or chopped tomatoes
Olive oil
1 Tablespoon tomato puree
Handful of chopped parsley
Pinch of sugar (optional)

1. Heat a pan of boiling salted water and place the penne in to cook according to packet instructions.

2. In a wide frying pan, heat a dash of olive oil and add the onion, fry gently on a low-medium heat for around 5 minutes to soften the onion then add the garlic and chilli, cooking for a further two minutes.

3. Add the tomatoes or passata and tomato puree and stir, season with a pinch of salt and pepper, if the sauce is too tarte for your taste then add a pinch of sugar to level out the flavours.

4. Drain the pasta and pour straight into the sauce and stir to combine, add the chopped parsley, stir and serve.

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