World Cuisine

Penne Arrabbiata

cook 20 mins
  • 4 tablespoons olive oil
  • 2 red chillies, finely sliced
  • 2 garlic cloves, chopped
  • 600 g (1 1/4 lb) canned chopped tomatoes
  • 6–8 basil leaves, shredded
  • 400 g (13 oz) penne
  • salt and pepper
  • 25 g (1 oz) Parmesan cheese, grated, to serve
  • Heat the olive oil in a large frying pan, add the red chillies and garlic and cook for 2–3 minutes.
  • Add the chopped tomatoes and basil and simmer for 12 minutes. Season to taste.
  • Meanwhile, cook the penne in a saucepan of boiling water according to the packet instructions, until ‘al dente’. Drain the pasta and add it to the tomato sauce. Stir until combined.
  • Serve sprinkled with grated Parmesan.
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