4
25 minutes

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