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| Penne al'arrabiata (pasta with a tomato and chilli sauce) |
Preparation time
Dietary
Hot, quick and tasty - an easy storecupboard pasta dish for a weeknight supper.
Ingredients
- 6 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta
- 2 medium hot chillies, finely sliced
- 2 garlic cloves, chopped
- handful basil leaves
- 600g/1lb 5oz canned chopped tomato
- salt, to taste
- 400g/14oz fresh penne pasta
- parmesan shavings (or similar vegetarian hard cheese), to serve
Method
- Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
- Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.
- Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.
- Meanwhile, cook the pasta for a few minutes in large saucepan of boiling, salted water with a dash of olive oil. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan.
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