Penne Arrabbiata

Recipe No.: W-5

InternationalItalian30 minServes 4

'Arrabbiata' means 'angry' in Italian: a spicy sauce of tomatoes, garlic, chilli and olive oil that originates in the Lazio region and the city of Rome. The dish is said to date from the 1950s and 1960s, when spicy food was in vogue in Roman cooking.

Origin of the dish: Rome (Lazio), Italy

Ingredients for Penne Arrabbiata

• For the sauce
• 3 tbspolive oil
• 4garlic cloves, chopped
• 1 to 2 tspcrushed red chilli flakes (to taste)
• 1 can(800 g) peeled tomatoes, crushed
• 1 tspsalt and ¼ cup chopped parsley
• For the pasta
• 400 gpenne
• Parmesan or pecorino to serve (optional)

Method

1. Heat the olive oil over medium heat and cook the garlic and chilli about a minute until fragrant, without browning the garlic.
2. Add the tomatoes and salt, bring to a boil, then simmer 15 to 18 minutes until reduced.
3. Cook the penne in boiling salted water until al dente (about 10 minutes), drain and keep ½ cup of the water.
4. Toss the pasta in the sauce with the parsley and a little pasta water over the heat for a minute.
5. Serve hot with grated cheese and a drizzle of olive oil.

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