Penne All’Arrabiata…Posted: June 22, 2012
This recipe is a traditional yet simple Italian pasta dish of penne with chillies, garlic and tomatoes. I used a recipe from Gino D’Acampo’s Pasta recipe book. The recipes in the book always seemed to me to have too few ingredients and all seemed a little too easy but the flavour in this dish really packs a punch despite the simple ingredients!
If you want to give it a go, here’s how! The sauce recipe will serve two, the pasta quantity is up to you! That rhymes…who knew! hehe
3 Garlic Cloves (finely chopped)
3 Fresh Tomatoes (stalks removed and diced)
1 tsp Tomato Puree
2 Rashers of Bacon if desired (chopped)
A small bunch of fresh flat-leaf parsley (washed and finely chopped)
A handful of olives if desired (sliced)
1 fresh red chilli (deseeded and finely chopped) or a tsp of ‘Easy’ chilli in a jar
Dry Penne to serve
1. Add a good lug of olive to a pan and heat gently over a medium heat.
2. Add the garlic and either chopped or jarred chilli. Fry for a minute stirring with a wooden spoon.
3. If using, add the bacon and olives and fry until the bacon has been lightly fried.
4. Add the tomato puree, parsley and chopped tomatoes. Bring to a simmer and season with salt and pepper.
5. Add more chilli if desired, allow to simmer for 5-10 minutes until the tomatoes have softened (see below).
6. Mix the sauce with cooked penne and serve with a garnish of parsley and grated parmesan!….oh and a huge glass of wine!