Pasta all’Arrabbiata

Name: Pasta all'Arrabbiata
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

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 Double concentrated tomato paste

When you need a strong and intense taste of tomato, tomato paste is your choice. It works together superbly with our other products to intensify the flavor and texture of the tomato.

20 min (COOK TIME: 5 min / PREP TIME: 15 min)

Easy

Vegetarian

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

Method

Heat 4 tablespoons of the olive oil in a saucepan and sauté the garlic over medium-high heat. When the garlic is aromatic, remove from the pan and discard. Add the tomato paste and the crushed red peppers and reduce the heat to low. Stir until fragrant, about 4 minutes, and stir in the tomatoes. Simmer the sauce over moderate heat, stirring occasionally, until it is slightly reduced, about 8 minutes. Taste and adjust the seasoning with salt.
In the meantime, bring a large pot of water to a boil, and season generously with salt. Add the pasta and cook two minutes less than the package instructions or just before al dente. Drain the pasta, reserving the cooking water. Drop the pasta in the sauce, tossing coat the pasta evenly with the sauce. Allow the pasta to cook in the sauce for 1 to 2 minutes. If needed, add a small amount of the cooking water to the pan to loosen up the pasta.
When al dente, plate the pasta, and top with the freshly-grated cheese and shredded basil. Serve immediately.

Quick and delicious, With your friends, Family, Italian food, Pasta, Main Dish

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Also made with: Double concentrated tomato paste

Polpa

Eggplant stuffed with herbs and tomatoes

A vegeterian dish for long Sunday afternoons.

30 min

Easy

Pasta all’Arrabbiata

Made with Double concentrated tomato paste

Ingredients

Method

Liked the recipe?

Review and share with your friends

Also made with: Double concentrated tomato paste

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