This recipe is for penne all'arrabbiata, an Italian pasta dish made with penne pasta, olive oil, garlic, red chili peppers, tomatoes, and parsley. The garlic and chili are sautéed in olive oil until golden brown. Chopped tomatoes are added and simmered for 20-25 minutes to create a sauce. Shortly before the sauce is finished, penne pasta is boiled and added to the pan to coat in the sauce. The dish is topped with chopped parsley and served.

1. Penne all’ arrabbiata
Ingredients :
400g penne rigate pasta (cooked
“al dente” )
90ml extra virgin olive oil
2 cloves of garlic (finely chopped)
2 or 3 whole dried red chili
(roughly chopped)
500 g chopped tomatoes
A small handful of flat leaf parsley
(roughly chopped)
Salt for seasoning
Chop the garlic and chili. Heat the olive oil in a sauté pan (medium heat) and add the
chopped ingredients (garlic/chili) into the pan. Sauté for a couple of minutes or until
the garlic becomes golden in colour .When the garlic has turned to golden, add the
chopped tomatoes. Stir for a few seconds. Season with salt. Stir again for a few
seconds. Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce.
After this time the sauce will be ready. A few minutes before the arabiata sauce is
ready, boil your pasta and when the pasta is cooked „al dente‟, drain it and add it into
the pan containing the sauce. Stir for a few seconds to coat the pasta with the sauce.
Do this when the pan is still on the heat. Then, sprinkle with chopped parsley. Give a
quick stir and serve immediately.
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