Penne all'Arrabbiata
Penne all'arrabbiata are a first course in the Roman culinary tradition; a simple preparation with strong flavours. Discover the recipe!
Ingredients
- Penne rigate 320 g
- Garlic 1 clove
- Peeled tomatoes 300 g
- Parsley q.s.
- Extra virgin olive oil q.s.
- Salt up q.s.
Doses for: 4 people
Difficulty: Easy
Cost: Low
Preparation time: 15 minute(s)
Cooking time: 25 minute(s)
Directions
To prepare the penne all'arrabbiata, start by draining the peeled tomatoes. Transfer them into a bowl and mash them with a fork to break them up.
Now crush the dried chilli pepper. Put a pot filled with water, salted to taste, on the stove to cook the pasta. In the meantime, pour some oil into a saucepan, add the peeled clove of garlic.
Add the chilli pepper and let it fry gently, then add the tomatoes.
Give it a stir and adjust the salt. Then cover with a lid and cook for about 12 minutes, stirring occasionally.
When the sauce is almost cooked, cook the pasta, al dente, following the cooking time indicated on the packet. After 12 minutes, remove the lid and discard the garlic.
Drain the pasta and transfer directly to the sauce; toss for a moment and add cooking water if necessary, then turn off.
Add the chopped parsley, stir one last time and serve your penne all'arrabbiata still hot.
