Penne all’arrabbiata





Nothing could be simpler, tastier and cheaper than this recipe. I’m chuffed to have had this for lunch today.

I tweaked with the recipe a bit, I added tomato extract, oregano and even soy sauce and some vegetable stock powder to make it more interesting. I guess that, as long as you have the chilli flakes, anything goes, really.


Penne all’arrabbiata – © Gabriela R.

Serves 2

200g dried penne
1 can of chopped tomatoes
3 tbsp olive oil
half an onion, chopped
1 garlic clove, chopped
1 tsp chilli flakes
salt and black pepper
pinch of sugar (optional)
grated Parmesan, to serve

Method

1. In a saucepan, gently cook the onion, garlic and chilli flakes in the olive oil until the onion has softened. Add the chopped tomatoes and sugar.
Season with salt and pepper, bring to the boil, then lower the heat, cover and simmer for 25-30 minutes until thickened.
2. Meanwhile, cook the pasta in plenty of salted water until cooked ‘al dente’, and then drain the pasta.
3. Add the pasta to the sauce and mix in well. Serve with grated Parmesan.

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