Name: Penne arrabiata
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 1 tablespoon olive oil; 2 finely chopped red thai (serrano) chillies; 2 clove crushed garlic; 4 torn fresh basil leaves; 400 gram canned crushed tomatoes; 375 gram penne pasta in a large saucepan of boiling water; 1/4 cup cooking water; 2 tablespoon coarsely grated parmesan into tomato mixture; 2 tablespoon grated parmesan, extra; 1 tablespoon small fresh basil leaves

Fresh, spicy arrabiata is one of the classic Italian pasta sauces. You can add some chopped salami to spice things up even more if you like.

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Ingredients

1 tablespoon olive oil

2 finely chopped red thai (serrano) chillies

2 clove crushed garlic

4 torn fresh basil leaves

400 gram canned crushed tomatoes

375 gram penne pasta in a large saucepan of boiling water

1/4 cup cooking water

2 tablespoon coarsely grated parmesan into tomato mixture

2 tablespoon grated parmesan, extra

1 tablespoon small fresh basil leaves

Method

1.Heat oil in a frying pan over low heat; cook chillies, garlic and basil, stirring for 2 minutes or until chilli softens. Add crushed tomatoes; increase heat to medium, simmer for 10 minutes or until thickened slightly. Season.

2.Meanwhile, cook pasta in a large saucepan of boiling water until tender; drain, reserving ¼ cup cooking water. Stir pasta and parmesan into tomato mixture. Add enough reserved cooking water to coat the pasta.

3.Serve topped with extra parmesan and 1 tablespoon small fresh basil leaves.

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Ingredients

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