Penne all'Arrabbiata
Ingredients
- 400 g penne rigate
- 800 g tinned chopped tomatoes
- 4 garlic cloves
- 2 tsp dried chilli flakes
- 4 tbsp olive oil
- 15 g fresh flat-leaf parsley, chopped
- 1 tsp salt
Nutrition (per serving)
- Calories
- 526 kcal
- Protein
- 14.8 g
- Carbohydrate
- 79 g
- of which sugars
- 9.3 g
- Fat
- 15.6 g
- of which saturates
- 2.4 g
- Fibre
- 5.7 g
- Salt
- 1.52 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Cook the penne in a large pot of salted boiling water until al dente, reserving a mugful of pasta water before draining.
- 2
Meanwhile, heat the olive oil in a wide saucepan over medium heat. Add the sliced garlic and chilli flakes and fry gently for 1–2 minutes until fragrant but not browned.
- 3
Pour in the chopped tomatoes, season with salt, and simmer briskly for 12–15 minutes until the sauce thickens and deepens in colour.
- 4
Add the drained penne to the sauce with a splash of pasta water and toss well over the heat for 1 minute.
- 5
Stir through the chopped parsley and serve straight away.
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