Recipes
Penne alla Arrabbiata
The angry pasta
Ingredients list:
- 1 can San Marzano peeled tomatoes (400g)
- 3 cloves garlic
- Handful of parsley (stems for infusing, tops for garnish)
- Chili flakes (to taste)
- Penne (200g)
- Extra virgin olive oil
- Pasta water (reserved)
Directions:
Difficulty: Easy
Feeds: 2 people
Cooking time: 30 minutes
- Prep the Pasta: Boil water, season with salt, and cook penne until al dente.
- Prepare the Sauce: Lightly crush tomatoes with your hands until they’re more uniform. Roughly mince parsley leaves and set stems aside.
- Infuse EVOO: Heat EVOO and soften whole garlic cloves and parsley stems over low heat for 5 minutes, being careful not to brown or burn them. Remove garlic and discard.
- Simmer Tomatoes: Add crushed tomatoes to the oil and simmer for 10 minutes.
- Combine: Toss the cooked penne into the sauce, stir in half the parsley, and loosen with pasta water if needed.
- Serve: Plate and garnish with the remaining parsley leaves.
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