Penne Arrabiata


Ingredients for making the Penne Arrabiata

Kosher salt and freshly ground black pepper

200 gms penne rigate (penne pasta with ridges) 

3 cloves garlic, chopped 

150 gms chopped tomatoes,

1/2 teaspoon red chile flakes 

1/2 teaspoon Italian seasoning 

6 leaves fresh basil, chopped, plus more for garnish

200 gms Block of Parmigiano-Reggiano, for garnish the pasta

10 gms red yellow pepper

3 gms chilly flakes

2 gms oregano

20 ml olive oil

Method of making the Pasta

  1. Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the penne pasta. Cook according to the package instructions, about 9 minutes.(al dante)
  2. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
  3. Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve hot.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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