Penne Arrabiata - Classic pasta all’arrabbiata
Recipe for classic pasta all’arrabbiata - Penne Arrabiata.
Servings 4 people
Calories 394kcal
Ingredients
- 2 tins whole peeled plum tomatoes - I recommend San Marzano
- 50 ml olive oil
- 4 cloves garlic, grated or crushed
- 1/2-1 red chilli, adjust the heat to taste
- 1/2-1 tsp chilli flakes, adjust the heat to taste
- 400 g pasta
- Salt and freshly ground black pepper
- Chopped parsley, to serve
Instructions
- Pour the tinned tomatoes into a bowl and crush them with your hands.You can of course use chopped tomatoes instead, but choose good-quality ones - the tomatoes carry the whole dish.
- Heat a frying pan over a medium heat and gently fry the garlic, chilli and chilli flakes in the olive oil for about a minute. The garlic must not brown.
- Add the tomatoes, season with salt and freshly ground pepper and let the sauce simmer over a medium heat, stirring now and then.Meanwhile, cook the pasta until al dente.
- Drain the pasta, reserving a little of the cooking water in case you need to adjust the consistency.
- Toss the pasta with the tomato sauce in the pan and let it come together for a couple of minutes.
- Adjust the consistency with pasta water if needed, and season to taste with salt, freshly ground pepper and more chilli if you like.
- Serve with a sprinkling of parsley on top.
Nutrition
Calories: 394kcal | Carbohydrates: 76g | Protein: 13g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 206mg | Potassium: 257mg | Fiber: 4g | Sugar: 3g | Vitamin A: 178IU | Vitamin C: 8mg | Calcium: 31mg | Iron: 1mg