Penne Arrabiata
photo by Redsie
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 44.37 ml extra virgin olive oil
- 3 garlic cloves, crushed
- 793.78 g can diced tomatoes, in sauce
- 4.92 ml crushed dried red chili
- 9.85 ml dried basil, more if using fresh
- 0.25 ml black pepper
- 453.59 g dry penne pasta
- 118.29 ml finely grated pecorino romano cheese, plus
- extra finely grated pecorino romano cheese, for serving
directions
- Put oil in a heavy saucepan over medium heat.
- Add garlic cook for 5 minutes until beginning to turn golden, careful not to burn.
- Turn down to medium low.
- Add chili and stir.
- Add Tomatoes and sauce and stir.
- Put a plenty of salted water on to boil in a big saucepan.
- Cook sauce for about 20 minutes stirring occasionally.
- Cook penne until al dente.
- Strain pasta.
- Push sauce through moulie or meshed strainer into saucepan with the back of a spoon getting as much through as you can.
- Heat and add 1/2 cup of pecorino cheese.
- Taste for seasoning.
- Add cooked penne and toss.
- Serve hot with extra pecorino cheese at the table.
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RECIPE SUBMITTED BY
Sushi Chef/Chef/Kitchen Manager