Penne arrabiata is a classic Italian number with minimal pantry ingredients. The main ingredient is red chilli flakes as arrabiata translates to ‘angry’! It is therefore no surprise that this recipe is hot and tangy on the palate and I believe the most ordered dish in any Italian restaurant! Also, it is very easy to make for a weeknight meal or a Sunday brunch. So here goes my take on this popular recipe for you guys! Let me know how it turned out for you!
250g Penne pasta
6-8 medium tomatoes, blanched and peeled
10 cloves garlic, finely chopped
2 tsp red chilli flakes
2 tbsp olive oil
Salt to taste
Parsley for garnish
Parmesan cheese for garnish
2 cups water for boiling
Step 1: Finely chop the blanched tomatoes. On another burner, add water in a pan for boiling the pasta. Add the Penne pasta, 2 tbsp salt and 1 tbsp olive oil. Mix and allow to boil till pasta is just done. Don’t over cook. Drain the pasta and set aside.
Step 2: In a pan, heat 2 tbsp olive oil. Add the chopped garlic. Toss gently. Don’t allow the garlic to burn. Next add the red chilli flakes. Mix.
Step 3: Add the chopped tomatoes. Mix well. Add about 1 tsp salt or to taste. Once the mixture is cooked, toss in the drained pasta and mix well. Check and adjust seasoning.
Step 4: Garnish with chopped parsley leaves and grated parmesan cheese. Serve hot!