Spicy arrabbiata penne — penne tossed in a fiery garlic-tomato sauce with chilli flakes and basil, finished with Parmigiano-Reggiano. A simple, bold Italian classic ready in minutes.
- 1 pound Penne Rigate
- 1/4 cup Olive Oil
- 3 cloves Garlic
- 1 tin Chopped Tomatoes
- 1/2 teaspoon Red Chilli Flakes
- 1/2 teaspoon Italian Seasoning
- 6 leaves Basil
- sprinkling Parmigiano-Reggiano
Tags:
Pasta CurryVideo
Preparation
- Bring a large pot of water to the boil. Add kosher salt, then add the pasta and cook according to the package instructions, about 9 minutes.
- In a large skillet over medium-high heat, add the olive oil and heat until it shimmers. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, chilli flakes, Italian seasoning and salt and pepper to taste. Bring to the boil and cook for 5 minutes, then remove from the heat and add the chopped basil.
- Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil, and serve warm.
