A traditional pasta dish from Rome meaning ‘Angry Penne’ – a name which it gets from its spicy tomato sauce.
Serves 4 people
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.
