Super easy and fast, the iconic penne all’arrabbiata should definitely be in every home cook’s repertoire. This recipe is a good option when you have no time to cook, but you need to have a healthy and nutritious meal on the table within minutes. The name of the dish comes from the Italian word arrabbiato, which means angry and refers to the hotness of the chili peppers. Traditionally this dish is served with penne and without Parmigiano, even though you might add some without creating too much commotion. Replacing parsley with basil is a common variation option, and some people like to add one onion into the mix.
3-5 garlic cloves
2-4 dry chilies or 1/2 fresh chili, deseeded and chopped
500 gr/ 1.1 lb canned chopped tomatoes
salt to taste
fresh flat leaf parsley, chopped
In a pan, saute the garlic cloves together with the chilies over a low heat for a few minutes until the garlic starts to brown. Remove and discard the garlic cloves. Add the tomatoes to the pan, season with salt and cook for about 15-20 minutes. Meanwhile, cook the pasta al dente in a large pot that has been filled with salted, boiling water. Drain the pasta without rinsing it and mix with the tomato sauce. Garnish each plate with fresh flat leaf parsley and serve.