Penne Arrabbiata Italian Pasta
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Preparation Time: 10 minutes | Cooking Time: 15 minutes | Freezable?: No
Enjoy a real taste of the Mediterranean with full flavoured cherry tomatoes, fragrant basil and a punchy Italian cheese in this simple recipe for one
- 1tbsp olive oil
- 1-2 red chilies, seeded and finely chopped
- 1 clove garlic, finely chopped
- Handful of fresh basil, roughly torn
- 150g (around 4 ounces) of cherry tomatoes (ideally vine tomatoes if you can stretch to it)
- Half a tablespoon of sun-dried tomato paste
- 75g Penne Pasta
- 2 tbsp freshly grated Parmigiano Reggiano (the Italian name for Parmesan cheese), or a vegan equivalent
- Optional green salad to serve
- First make the arrabbiata sauce. Heat the oil in a medium saucepan and cook the chilli, garlic and half of the basil for 2 minutes. Stir in the cherry tomatoes and sun-dried tomato paste and simmer very gently for around 10 minutes.
- Meanwhile, cook the Penne pasta in a large pan of boiling water according to the packet instructions, then drain and return to the pan. Stir in the arrabbiata sauce, remaining basil and the cheese, and toss well together.
- Put the pasta in a bowl with some freshly ground black pepper. Best served with a leafy green side salad if you’ve got some to hand.
Cook’s Tips
Add some texture to the dish by tossing in a small handful of toasted pine nuts in at the end of the second step or add in some cooked and sliced chicken breast to easily transform Arrabbiata dish into a full blown meaty pasta meal for one.
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