Recipe of the day: Pasta Arrabbiata

Indulge in the rich flavors of Italian cuisine with this delectable Pasta Arrabbiata recipe.

This dish combines the satisfying texture of penne rigate with a zesty tomato sauce infused with garlic and chili, finished off with the savory richness of Parmesan cheese.

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Pasta Arrabbiata

Ingredients

• 400g penne rigate (ridged quill pasta)
• 350g chopped tomatoes
• 90ml extra virgin olive oil
• 2 cloves of garlic, minced
• 2 or 3 whole dried red chillis, roughly chopped
• small handful of flat leaf parsley, roughly chopped
• salt for seasoning
• a small wedge of Parmesan cheese, grated.

Method

1. Heat the oil in a pan over medium heat and add the chopped garlic and chilli.
2. Sauté for a couple of minutes or until the garlic becomes golden in colour.
3. Add the chopped tomatoes and season with a little salt.
4. Turn the heat down to medium/low and cook for about 20-25 minutes, stirring occasionally to reduce the sauce.
5. In the meantime, cook the pasta as per the instructions on the packet, and when ready drain the pasta (reserving a little of the water), add it into the pan, and stir in the reserved water).
6. Stir for a few seconds to coat the pasta with the sauce while the pan is still on the heat.
7. Stir in the chopped parsley, sprinkle over some grated Parmesan, and serve.

*This recipe was sent by JAG Communications

Pasta Arrabbiata

• Author: Chef Bonginkosi Masengemu
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Category: Lunch, Dinner
• Method: cook
• Cuisine: Italian

Ingredients

Scale 1x2x3x

• 400g penne rigate (ridged quill pasta)
• 350g chopped tomatoes
• 90ml extra virgin olive oil
• 2 cloves of garlic, minced
• 2 or 3 whole dried red chillis, roughly chopped
• small handful of flat leaf parsley, roughly chopped
• salt for seasoning
• a small wedge of Parmesan cheese, grated.

Instructions

1. Heat the oil in a pan over medium heat and add the chopped garlic and chilli.
2. Sauté for a couple of minutes or until the garlic becomes golden in colour.
3. Add the chopped tomatoes and season with a little salt.
4. Turn the heat down to medium/low and cook for about 20-25 minutes, stirring occasionally to reduce the sauce.
5. In the meantime, cook the pasta as per the instructions on the packet, and when ready drain the pasta (reserving a little of the water), add it into the pan, and stir in the reserved water).
6. Stir for a few seconds to coat the pasta with the sauce while the pan is still on the heat.
7. Stir in the chopped parsley, sprinkle over some grated Parmesan, and serve.

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