Penne all’arrabbiata
A traditional first course from the Lazio region of Italy, perfect for those who love bold, intense flavours while still appreciating simplicity and authenticity. It’s made with plenty of chili peppers and Finely Chopped Tomatoes that coats the penne to perfection.
Made with Chopped tomatoes
The Mutti Chopped Tomatoes maintains all the freshness of freshly-harvested tomatoes. It’s a unique product because it is chopped especially finely for an abundance of tomato pieces in every bite and a rich, consistent texture. Mutti Polpa brings together the tomato juice and its most pulpy part, a feature which makes it ideally suited for long cooking times even at high temperatures, like in the oven. Alternatively, it captures the fresh flavour of perfectly ripe tomatoes so well that it can be used straight from the tin in dishes like bruschetta or salsas. It is also ideal for homemade pizza, for recipes with meat, vegetables and legumes and to dress fresh durum wheat pasta or egg pasta
Easy
Ingredients
-
350
g
penne pasta
-
400
g
Mutti Polpa Finely Chopped Tomatoes
-
2
cloves
garlic
-
3
small dried chili peppers
-
3
tablespoons
extra vigin olive oil
-
t.t.
parsley
-
t.t.
salt
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Penne all’arrabbiata: Method
- First, bring a large pot of salted water to a boil.
- While the water heats, prepare the sauce: in a large skillet, heat the olive oil and sauté the crushed garlic cloves and broken chili peppers for a few minutes (you can also add 3–4 stalks of celery if you wish).
- Add the Finely Chopped Tomatoes and let it simmer on low heat for about 10 minutes to develop flavour. Season with salt to taste once done.
- Once the water is boiling, add the penne and cook according to the package instructions.
- When the pasta is ready, drain it and transfer it to the pan with the sauce. Stir well over medium heat to combine. Add a ladle of cooking water to help blend the sauce if needed.
- Turn off the heat, stir in the chopped parsley, and serve immediately.
