Penne arrabbiata with peeled tomatoes
Penne Arrabbiata 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 the year. Make the sauce ahead for a super-fast weeknight meal.
Made with Whole peeled tomatoes
The Mutti Peeled Tomatoes are harvested at the height of the summer and are delicately peeled with steam, to capture all the flavour and scents of fresh tomatoes. Firm and fleshy, they are immersed in a creamy sauce. Peeled tomatoes are particularly versatile in the kitchen as you can use them in their sauce, whole or cut into pieces or slices, and are suitable for recipes requiring long and short cooking times. They are ideal for bringing out the best in traditional Mediterranean dishes and will become the main attraction in your Sunday meals.
Easy
Ingredients
-
1/4
cup
extra virgin olive oil
-
2
cloves
garlic minced
-
1
tsp
red chili flakes
-
1
can
Mutti® Whole Peeled Tomatoes
((28 oz.) (Pelati) )
-
1
tbsp
thinly sliced fresh basil
-
1
tbsp
of minced fresh parsley
-
salt to taste
-
3/4-pound
penne pasta, cooked and drained
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Penne arrabbiata with peeled tomatoes: Method
- Heat oil in a large (12-inch) skillet over medium-high heat and sauté garlic and pepper flakes until garlic is golden brown. Squeeze tomatoes to remove excess moisture and stir into skillet. Cover and reduce heat to low.
- Simmer for about 30 minutes or until sauce has thickened. Stir in basil and parsley and adjust seasoning as desired with salt.
- To serve, toss with hot cooked pasta and garnish the dish of Penne Arrabbiata with additional chopped herbs and freshly grated cheese.
