in Italy

Penna all'arrabiata

updated

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Ingredients for 2 servings:

  • 3 tomatoes, dried, pickled in oil
  • 1 onion(s)
  • 2 garlic cloves
  • 2 chili peppers
  • Tomato(s), pureed
  • salt and pepper
  • 300g penne
  • 3 sprigs of basil
  • Parmesan or Pecorino, ground
  • oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

vegetarian option

Cut the sun-dried tomatoes into thin strips. Peel and dice the onion and garlic cloves. Heat 2 tablespoons of oil in a casserole dish. Sauté the onion and garlic until light yellow, stir in the tomato strips and sauté briefly. Crumble the chilies and add them with the tomato puree. Cover and simmer over low heat for about 15 minutes. Heat plenty of salted water with 1 tablespoon of oil. Cook the pasta al dente. Pluck the basil leaves from the sprigs, finely chop them, and stir into the sauce. Season with salt and pepper. Drain the cooked pasta, rinse with cold water, and drain well. Mix with the sauce. Serve with the cheese separately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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