Pasta all’Arrabbiata
Leave it to the fiery Romans to give us pasta all’arrabbiata. Cooked in a tomato-based sauce, this “angry” pasta is spiced with crushed red peppers. Our simple recipe will take you all of 30 minutes to prepare while delivering a complex depth of flavor. Whip this up for a workday dinner tonight; repeat tomorrow.
Made with Tomato Puree
The Double Concentrated Tomato Puree is bold, dense and intense, and in its various versions is ideal to enhance the colour, taste and texture of your dishes. This is a traditional product as its resistance to long cooking times makes it ideal for ragù sauce and stews, but it is surprisingly successful in bringing out the best in quicker, more creative recipes: from the dressing of pies and quiches, to delicious side sauces and tasty pestos with pasta. It takes 5.5 kg of fresh tomatoes to make 1 kg of Double Concentrated Tomato Puree.
Easy
Ingredients
-
1
lb
penne pasta
-
1
can
Mutti® Cherry Tomatoes
(14 oz., Ciliegini)
-
1/2
cup
Mutti® Double Concentrated Tomato Paste
(Doppio Concentrato)
-
2
cloves
garlic minced
-
4
tbsp
extra virgin olive oil
-
5-6
leaves
basil shredded
-
1/2
tsp
crushed red peppers, or more to taste
-
1 1/4
cups
Pecorino Romano, freshly grated
-
sea salt, to taste
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