Penne all'Arrabbiata

A simple tomato based sauce with a chili kick, typically from Rome. Serves 4.
  • - A pinch of salt for seasoning
  • - 400g Chopped Tomatoes
  • - 1 or 2 Whole Dried Chillies
  • - 2 Garlic Cloves
  • - 3tbsp Extra Virgin Olive Oil
  • - 500g Penne Rigate

How to prepare:

Put a large pan of water on to boil.

Chop up the garlic and dried chillies. (Be careful not to touch the chili with your hands)

Heat up the oil in another pan and add the garlic and chillies. Leave them to infuse on a low heat.

After a few minutes add the chopped tomatoes, stirring well.

Leave the sauce to cook and reduce for at least 20 minutes, adding salt to taste.

Meanwhile add salt to the boiling water for the pasta and cook for the indicated time.

Drain the pasta when it is cooked and add to the pan with the sauce.

Give it a good stir and serve up immediately!