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Penne All'Arrabbiata

A recipe from the Good Food collection.

Ingredients

Penne All'Arrabbiata
Penne All'Arrabbiata
2 tablespoons olive oil
2 large garlic cloves, thinly sliced
1–2 medium-sized dried chillies
800 g (1 lb 12 oz) tin tomatoes
400 g (14 oz) penne or rigatoni
1 sprig of basil, torn into pieces 

Method

  1. HEAT the olive oil in a saucepan and add the garlic and chillies. Cook over low heat until the garlic is light golden brown. Turn the chillies over during cooking so both sides get a chance to infuse in the oil and turn slightly nutty in flavour. Add the tomatoes and season with salt. Cook gently, breaking up the tomatoes with a wooden spoon, for about 20–30 minutes, or until the sauce is rich and thick.
  2. MEANWHILE, cook the pasta in a large saucepan of boiling salted water until al dente. Drain.
  3. ADD the basil to the sauce and season just before serving, tossed with the pasta. If you prefer a hotter sauce, break open the chilli to release the seeds.

BECAUSE THERE IS CHILLI IN THE SAUCE, DON'T SERVE WITH PARMESAN—JUST A DRIZZLE OF GOOD- QUALITY EXTRA VIRGIN OLIVE OIL. THE CHILLI IS WHAT GIVES THIS DISH ITS NAME: ‘ANGRY SAUCE’. GOOD-TASTING FRESH TOMATOES CAN BE USED INSTEAD OF THE TINNED, BUT PEEL THEM FIRST.

Main ingredient:
Pasta
Cuisine:
Italian
Course:
Lunch, Dinner

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