Penne Arrabbiata
2 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 140 g Penne pasta
- 1 tsp Dried chilli flakes
- 3 Garlic clove (crushed)
- 2 tablespoons Olive oil
- 400 g Chopped tomatoes (canned)
- 2 tablespoons Tomato puree
- 1 pinch Fine sea salt and ground black pepper
- 4 tablespoons Fresh basil (finely chopped)
- 15 g Parmesan (optional)
Method
- Add 140 g Penne pasta to a pan of boiling water and simmer for 12 minutes.
- Heat 2 tbsp Olive oil in a frying pan and add 1 tsp Dried chilli flakes and 3 Garlic clove. Cook on a low heat for 1-2 minutes.
- Add 400 g Chopped tomatoes, 2 tbsp Tomato puree and 1 pinch Sea salt and black pepper to the pan and stir well and simmer until the pasta is ready.
- Drain the pasta (reserving a little of the water) and add to the sauce along with 4 tbsp Fresh basil.
- Stir well and serve topped with 15 g Parmesan.