
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
- 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)
- 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.
- Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve hot.
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