Penne Arrabbiata
Spicy, rich and delicious Pasta dish from Rome.
Servings: 2 people
Calories: 642kcal
Ingredients
- 200 g Penne Rigate
- 400 g canned tomatoes slighly chopped or cut
- 3-4 tablespoons olive oil
- 1 fresh chilli (adjust to taste) thinly sliced
- 2 garlic cloves thinly sliced
- 1 teaspoon sugar
- A handful fresh basil chopped
- Salt and pepper to taste
Instructions
- Cook the pasta following the packet instructions. Reserve some of the pasta water for later.
- Prepare the tomatoes slightly cutting them with scissors or chopping them with a knife. If your tomatoes are not really good quality, add one tablespoon of tomato paste.
- Cover the bottom of a pan with extra virgin olive oil. When hot, add the red chilli. Bring the oil to one side of the pan slightly lifting it with your hand and cook the chilli for 1-2 minutes. Add the garlic and repeat the procedure.
- When the garlic and chilli are cooked add the tomatoes with their natural juice and ½ cup of the pasta water. Turn the heat down to medium and leave the sauce simmering until reduced to half. At this point, you can adjust with a little bit more of the pasta water if your sauce is too thick.
- Add the sugar, salt and pepper and stir. When the sauce is ready, add the cooked pasta and fresh chopped basil. Stir one last time and serve!
Nutrition
Calories: 642kcal | Carbohydrates: 94g | Protein: 17g | Fat: 23g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Sodium: 273mg | Potassium: 894mg | Fiber: 7g | Sugar: 15g | Vitamin A: 644IU | Vitamin C: 52mg | Calcium: 98mg | Iron: 4mg