Penne all’arrabbiata

Name: Penne all’arrabbiata
Prep time: 20 min
Total time: 20 min
Yield: Serves 2
Cuisine: Italian recipes
Ingredients: 2 tbsp olive oil; 3 garlic cloves, finely sliced; 1-2 tsp dried chilli flakes, depending on taste; 400g tin chopped tomatoes (san marzano are the best if you can get them); 200g dried penne pasta; 2 tbsp finely chopped parsley; Finely grated pecorino romano (or vegetarian equivalent) to serve (optional)

By: Pollyanna Coupland
Food producer, delicious.

Published: 15 Apr 24
Updated: 17 Apr 24

Test kitchen approved

Penne all’arrabbiata is a classic pasta dish and is proof that a few good ingredients can create greatness. It hails from the Lazio region of Italy, most notably Rome. Penne (or whichever pasta shape you fancy) is tossed with a simple tomato and chilli sauce and topped with gratings of pecorino for a tasty dinner ready in 20 minutes.

Serves 2
Hands-on time 20 min

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Ingredients

2 tbsp olive oil
3 garlic cloves, finely sliced
1-2 tsp dried chilli flakes, depending on taste
400g tin chopped tomatoes (san marzano are the best if you can get them)
200g dried penne pasta
2 tbsp finely chopped parsley
Finely grated pecorino romano (or vegetarian equivalent) to serve (optional)

Method

Heat the oil in a saucepan over a medium heat. Add the sliced garlic and chilli flakes for 30 seconds until the garlic is just starting to soften. Pour in the tomatoes and simmer for 10 minutes.
Meanwhile, bring a heavily salted pan of water to the boil and cook the penne for 8-10 minutes (or according to packet instructions). Drain, then add the pasta to the sauce and stir to combine. Season with salt and pepper, then fold in the chopped parsley and divide between bowls. Finish with a generous scattering of grated cheese (if you like).

Recipe from March 2024 Issue

Nutrition

Nutrition: per serving

Calories: 348kcals
Fat: 16g (3.6g saturated)
Protein: 10g
Carbohydrates: 37g (6.1g sugars)
Fibre: 4.3g
Salt: 0.3g

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