Chef’s Nectar, “Penne Arabiatta”


Penne Arrabiata

Ingredients for making the Pasta

  • 4 tsp minced garlic (about 5 cloves)
  • 1/4 cup olive oil
  • 300 gms can petite diced tomatoes
  • 1 can tomato puree
  • 2 tsp crushed red pepper flakes
  • 1 tsp sugar
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1 tsp lemon juice
  • 180 gms penne pasta
  • 1/2 cup freshly shredded Parmigiano- Reggiano
  • 1/4 cup thinly sliced fresh basil
  • Garnishes: Parmigiano- Reggiano cheese shavings, fresh basil leaves

Method of making the Pasta

  • Add oil in the heavy bottomed pan saute garlic for about one minute then, Add tomatoes and tomato puree. Bring to a boil reduce heat to low.
  • Stir in red pepper flakes and above listed ingredients cook, stirring occasionally for 15 to 20 minutes.
  • Boil pasta in a sauce pan according to package instruction. al Dante,
  • Stir basil into tomato sauce, and pour 3 cups sauce over pasta. Toss to coat well in the sauce, Serve hot garnish, with cheese of your choice or famous Parmesan cheese is the best option for pasta.
  • 1/2/ 100 gms cup freshly grated Parmesan cheese you can keep extra in a bowl or have it along with this preparation.

Please Note

Arrabiata preparation is on the spicy side, please be careful while serving to kids, enjoy this classic Italian recipes with family and friends, best for indoor or outdoor parties/get -together.

One of the well appreciated Pasta dish which was been served to Italian Delegates, as this was the event of 350 pax Italian Dinner
Chefs Nectar Recipes Book available on Amazon and flipkart

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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