400 g Penne rigate
6 tablespoons Extra virgin olive oil
2 Cloves of garlic (finely chopped)
2 or 3 Whole dried red chilli (roughly chopped)
500 g Chopped tomatoes
A small handful of flat leaf parsley (roughly chopped)
Chop the garlic and chilli.
Heat the olive oil in a sauté pan (medium heat) and add the chopped ingredients (garlic/chilli) into the pan.
Sauté until the garlic has turned to golden then add the chopped tomatoes and season with salt.
Stir and cook on low heat for about 20-25 minutes, to reduce the sauce.
A few minutes before the arrabbiata sauce is ready, boil your pasta and when the pasta is cooked al dente, drain it and add it into the pan containing the sauce and stir. Sprinkle with chopped parsley.
Easy, vegetarian , back to Recipes