Penne Al’Arrabbiata

A traditional pasta dish from Rome meaning ‘Angry Penne’ which it gets from its spicy tomato sauce.

Serves 4 people


  • 300 grams penne
  • 2 tablespoon(s) olive oil
  • 1 small onion
  • 1 garlic clove
  • 400 grams tin of tomatoes
  • 1 red chilli (deseeded and chopped)

Boil the penne in salted and oiled water and cook until al dente (with a slight bite in the middle).

In a pan heat the olive oil and add the chopped onion and saute until transparent.

Add the garlic and chilli and continue to cook for 1 minute to soften.

Add the tomatoes to the pan and simmer for 10-15 minutes (add water if it dries out too much).

When pasta is cooked strain and add to the sauce.

Method

Boil the penne in salted and oiled water and cook until al dente (with a slight bite in the middle).

In a pan heat the olive oil and add the chopped onion and saute until transparent.

Add the garlic and chilli and continue to cook for 1 minute to soften.

Add the tomatoes to the pan and simmer for 10-15 minutes (add water if it dries out too much).

When pasta is cooked strain and add to the sauce.

Ingredients

  • 300 grams penne
  • 2 tablespoon(s) olive oil
  • 1 small onion
  • 1 garlic clove
  • 400 grams tin of tomatoes
  • 1 red chilli (deseeded and chopped)

Other options: Try adding some chopped black olives for a more Sicilian dish.

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