Penne Arrabiata
A classic Italian pasta dish with a spicy tomato sauce, fresh tomatoes, garlic, and chili flakes.
35m4Servings
Nutrition
370kcal
10gProtein
42gCarbs
19gFat
Ingredients
INGREDIENTS
Penne Pasta (dry)
1½ cups
Olive Oil
1 tbsp
Salt
to taste
FOR ARRABBIATA SAUCE
Tomatoes (medium)
6 whole
Salt
to taste
Olive Oil
3 tbsp
Garlic chopped
1 tbsp
Chilli flakes
1 tbsp
Parsley Chopped
1 tbsp
Parmesan cheese (grated)
½ cup
Instructions
1Prepare the Tomatoes
10m
10mBoil Water
Boil 1 liter of water in a large pot.
Score and Blanch Tomatoes
Make a criss-cross cut at the bottom of each tomato. Add them to the boiling water for about 10 seconds. Immediately remove and place them in chilled water.
Prepare Tomato Flesh
Cut the blanched tomatoes, remove the seeds, and roughly chop the flesh.
2Make the Arrabbiata Sauce and Cook Pasta
15m
15mSauté Aromatics
In a pan, heat 3 tbsp of olive oil. Add chopped garlic and sauté lightly until fragrant.
Add Tomatoes and Season
Add chili flakes and stir. Then, add the chopped tomatoes to the pan. Cook for 4 minutes and season with salt.
Cook Pasta
Meanwhile, in the boiling water, add salt and a dash of oil. Add the penne pasta and cook for 8 minutes, or until al dente.
Strain Pasta
Strain the cooked pasta, reserving some of the pasta water.
3Combine and Serve
5m
5mCombine Pasta and Sauce
Add the strained pasta to the simmering arrabbiata sauce. If the sauce is too thick, add a dash of the reserved pasta water.
Add Parsley and Cheese
Stir in the chopped parsley. Gently toss the pasta to coat evenly with the sauce. Check seasoning.
Finish and Plate
Remove the pan from heat. Add the grated Parmesan cheese, toss gently, and plate the Penne Arrabiata immediately.
Tips
For a spicier arrabbiata, increase the amount of chili flakes.
Using fresh, ripe tomatoes will yield the best flavor for the sauce.
Don't overcook the pasta; it should be al dente for the best texture.