Penne all’Arrabbiata
This fiery classic gets its heat from red pepper flakes and its fresh depth of flavor from tomatoes preserved fresh off the vine. Now you can enjoy the taste of summer any time of year. Make the sauce ahead for a super-fast weeknight meal.
Made with Polpa
Mutti Polpa keeps all the freshness of freshly picked tomatoes. This unique product combines the finely cut pulpy part of the fruit with its own juice.
Easy
Ingredients
-
400
g
Polpa (Finely Chopped Tomatoes)
-
350
g
Penne Pasta
-
2
cloves
garlic
(minced)
-
1
chili finely chopped
(Adjust to your preferred level of spiciness)
-
1
tbsp
torn basil leaves
-
1
tbsp
of fresh parsley
(minced)
-
4
tbsp
of Extra Virgin Olive Oil
-
salt
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Penne all’Arrabbiata: Method
- In a large frying pan, heat the extra olive oil, add the minced garlic and sauté for a minute. Add the Polpa (Finely Chopped Tomatoes) and cook for about 10 minutes.
- Add the chopped red chili pepper, torn basil leaves, minced parsley, and a pinch of salt to the tomato sauce.
- Bring salted water to a boil and cook the Penne Pasta according to the package instructions, until they are al dente.
- Drain the Penne Pasta and add them directly to the arrabbiata sauce in the frying pan and stir well over medium heat for a couple of minutes. Enjoy your Penne all’Arrabbiata Pasta!
Main Course, the iconic pasta collection, with friends, Vegetarian, Quick and delicious, Main Dish, Italian food
