Pasta arrabiata is an Italian classic renowned for its fiery kick (translated as “angry pasta”), featuring a tomato-based sauce infused with garlic and red chili peppers.
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Ingredients:
250g Penne Pasta or any pasta of your choice
3-4 tablespoons Olive oil
2-3 Garlic cloves, minced
1 teaspoon Red pepper flakes
2 cans (800g) Chopped/crushed tomatoes
Salt to taste
Pepper to taste
2 tablespoons Parsley/Basil, chopped
Parmesan cheese
Method:
1. Fill a large pot with water, add 1 tablespoon of slat and bring to a boil.
2. Meanwhile: Heat the olive oil in a large pan over medium heat. Add garlic and chili flakes and fry for 1 minute. Do not burn the garlic.
3. Add the tomatoes to the pan, stir and simmer for about 10 minutes.
4. When water is boiling, add the pasta and cook to al dente according to package instructions.
5. To the sauce add chopped basil, salt, pepper and mix.
6. Reserve about 1/2 cup of the pasta cooking water, then drain the pasta and add to the sauce, add 1/4 cup of the cooking water and toss to combine (if needed add more water).
7. Serve with freshly grated parmesan cheese.
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