Penne arrabbiata
Serves 4
Easy
Prep:
Cook:
This classic and simple Italian dish is on the table in under 30 minutes, and it packs a punch when it comes to flavour. Serve with ciabatta or focaccia to mop up the leftover sauce
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- 3 tbsp extra virgin olive oilplus extra to serve
- 6 large garlic clovesfinely chopped
- 1-2 red chillies, depending on heatdeseeded and finely chopped
- 800g finely chopped tinned tomatoes
- 20g basilleaves picked, plus extra to serve
- 400g penne pasta
- 50g vegetarian parmesangrated, to serve
Nutrition: per serving
- kcal443
- fat9.3g
- saturates1.3g
- carbs72.5g
- sugars8.9g
- fibre7.2g
- protein13.8g
- salt0.05g
Method
step 1
Put the oil, garlic and chilli in a large frying pan. Cook for 3-4 mins until the garlic starts to sizzle and crisp around the edges. Add the tomatoes and a pinch of sugar, bring to a simmer and cook for 10 mins until slightly thickened. Mix in the basil leaves and allow to wilt, then season to taste with sea salt, freshly ground black pepper and a pinch of sugar.
step 2
Bring a large pan of heavily salted water to the boil and cook the pasta following pack instructions. Once al dente, drain, saving a mug of the cooking water, and add the pasta to the sauce. Toss to combine, adding a splash of the cooking water, if needed, to help the sauce cling to the pasta.
step 3
Divide between four plates and serve topped with the grated parmesan, a few basil leaves and another drizzle of oil.
