Penne all' Arrabbiata
With red chillies, garlic and chopped tomatoes
Gino shows you how to cook one of the UK's most popular pasta dishes - a red hot pasta meal.
Serves – 4
Ingredients
500g Penne rigate
2x400g tinned chopped tomatoes
2 cloves of garlic, peeled and chopped
6 tablespoons extra virgin olive oil
3 tablespoons of freshly chopped flat leaves parsley
2 medium hot red chillies, deseeded and finely chopped
Salt to taste
Preparation
In large frying pan or a wok, over a medium heat fry the garlic and chilli in the oil for approx 1 minute. Stir with a wooden spoon.
Pour in the chopped tomatoes and parsley, stir well and gently simmer for 10 minutes with the lid off, stir every couple of minutes.
Once ready, season with salt, remove from the heat and set to one side.
In a large saucepan, cook the pasta in the salted boiling water until al dente. “To get the al dente perfect bite, cook the pasta 1 minute less then instructed on the packet”.
Once the pasta is cooked, drain and tip back into the same pan where you cooked it.
Place the saucepan back on a low heat, pour over the Arrabbiata sauce and stir all together for 1 minute allowing the flavours to combine properly.
Serve immediately.