Penne all’arrabbiata

Post 71 of 277

Penne all’arrabbiata
(Pasta with tomato, chilli and garlic)


Recipes from the Puglia Chef : Puglia Pooches, caring for stray and abandoned animals in PugliaServes 4

Ingredients :

  • 1 jar of passata ( pulped tomatoes) 150 mls white wine
  • 2 garlic cloves(crushed) 1/3 tspn dried chilli
  • 1 tbspn tomato paste 300gms penne pasta
  • salt and freshly ground black pepper
  • 4 tbspn  flat leaf parsley (finely chopped)
  • freshly grated pecorino cheese to serve

Method :

Recipes from the Puglia Chef : Puglia Pooches, caring for stray and abandoned animals in PugliaPour the passata into a pan, add the wine, garlic, chilli and tomato past. Bring to the boil, then cover and simmer gently.

Bring a large saucepan of salted water to the boil. Drop the pasta in and simmer for 10 – 12 minutes, until al dente.

Add half the parsley to the tomato sauce. Taste for seasoning. If you prefer a hotter sauce add slightly more chilli, but beware it’s very easy to make it too hot!

Drain the pasta and put into a warmed large bowl. Pour the sacue over the pasta, and toss to mix. Serve at once, sprinkled with the pecorino cheese and the remaining parsley (or basil if you prefer).

This article was written by Mino

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