Penne all'arrabbiata
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A quick and simple classic, this penne all'arrabbitata recipe is a great go-to pasta dish. It's also one of a handful of traditional pasta dishes that happen to be vegan, thanks to the omission of cheese in the delicious spicy tomato sauce.
Ingredients
Penne all'arrabbiata
- 2 garlic cloves, minced
- olive oil
- 1 tsp dried chilli flakes
- 400g of San Marzano tomatoes , (or the best quality you can find)
- 400g of penne pasta
- basil leaves , torn
Method
1
To begin, heat a tablespoon of olive oil on a low heat in a pan and gently soften the minced garlic. Take care, as this won’t take long at all and you don’t want any colour on the garlic or it will impart a bitter flavour into the sauce
2
Add the chilli flakes to the oil, temper for 10 seconds, then add the tin of tomatoes (if they are whole tomatoes, roughly chop them first)
3
Cook down over a low heat for 10–15 minutes until the sauce has thickened. Taste and add salt and a little sugar if necessary
4
Cook the penne in a pan of heavily salted boiling water for 8–10 minutes or as per packet instructions
5
Once the pasta is cooked al dente, drain and add it to the sauce, tossing to make sure the pasta is evenly coated
6
Serve straight away and garnish with torn basil
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Penne all'arrabbiata
