Penne All'Arrabbiata
Recipe Date:
19 April 2018
Serving Size:
4
Cook Time:
00:35:00
Difficulty:
Easy
Measurements:
Metric
Ingredients
- 500 g Mezze Penne pasta (Garofalo or Barilla brands recommended)
- 500 g cherry tomatoes, cut in half
- 400 g passata di pomodoro (best if homemade, otherwise Barilla Arrabbiata is good)
- 1 clove of garlic
- 1 tablespoon of JOSEPH Cold Pressed Olive Oil
- 40 g Pecorino or Grana Padano cheese
- 1 pinch of chilli
- 1 pinch of salt
Directions
- Boil a large pot of water.
- Heat JOSEPH Extra Virgin Olive Oil in a pan and rub the pan with a clove of garlic until you start to smell the aroma of garlic, then take the garlic clove out.
- Add the sliced cherry tomatoes to the warm, garlic infused olive oil.
- Add a pinch of salt, a pinch of chilli flakes and a 1/4 cup of water just to loosen. Cover with a lid and cook on a medium heat.
- Regularly remove the lid to check the tomatoes are still in some liquid and add more water as required. Repeat until the tomatoes have softened to the consistency of a thick passata and will have a creamy look to it.
- At this stage the water should be boiled. Add the pasta.
- When pasta is cooked to a really firm 'al dente', add the passata sauce to the tomatoes in the pan.
- Drain the pasta and retaining a little of the cooking water. Set aside water in a small cup.
- Add the pasta to the sauce in the pan, increase the temperature and cook for a couple of minutes, mixing well to coat the sauce on the pasta. If the sauce does not look creamy, add a little bit of the cooking water and stir through.
- Turn off heat and grate the cheese generously over the pasta.
- Add more oil and chili to taste.
Buon Appetito!
