Serves: 4
Prep Time: 10 minutes
Cook Time: 25 minutes
Ingredients
For the Pasta
- 400 g penne
- Salt, for the pasta water
For the Arrabbiata Sauce
- 2 tbsp extra virgin olive oil
- 4 garlic cloves, finely sliced
- 1–2 tsp dried chilli flakes, depending on how spicy you like it
- 1 × 400 g tin chopped tomatoes
- 2 tbsp tomato paste
- ½ tsp sugar, optional
- ½ tsp dried oregano
- Salt and freshly cracked black pepper
- ½ cup reserved pasta water
To Finish
- Fresh basil leaves
- 40 g freshly grated Parmesan
- Extra virgin olive oil
- Freshly cracked black pepper
- Chilli flakes, optional
Method
Step 1 – Cook the Pasta
Bring a large pot of generously salted water to a boil.
Add the penne and cook according to the packet instructions until al dente.
Before draining, reserve ½ cup of the pasta water.
Step 2 – Make the Sauce
While the pasta cooks, heat the olive oil in a large frying pan over medium heat.
Add the sliced garlic and chilli flakes.
Cook for 30–60 seconds, stirring frequently, until the garlic becomes fragrant. Be careful not to let it brown.
Add the tomato paste and cook for another 1 minute.
Pour in the chopped tomatoes and add the oregano.
Season with salt and freshly cracked black pepper.
Allow the sauce to gently simmer for 12–15 minutes, stirring occasionally, until thick and rich.
If the tomatoes taste particularly acidic, add the sugar.
Step 3 – Bring It Together
Add the cooked penne directly to the sauce.
Pour in a splash of the reserved pasta water and toss everything together over low heat for 1–2 minutes.
Continue adding pasta water a little at a time until the sauce becomes glossy and coats every piece of pasta.
Step 4 – Serve
Divide the pasta between warm bowls.
Finish with freshly grated Parmesan, torn basil leaves, a drizzle of extra virgin olive oil, and freshly cracked black pepper.
For an extra kick, sprinkle over a little chilli flakes.
Serving Suggestions
Pair with:
- Garlic bread
- A simple rocket and Parmesan salad
- Roasted vegetables
- Fresh tomato and mozzarella salad