Penne arrabbiata (tomato-vegetable paste)
4 servings
45 minutes
Penne arrabbiata is a passionate expression of Italian cuisine from the Lazio region. 'Arrabbiata' translates to 'angry' in Italian, and this spicy tomato sauce indeed has character. The recipe is based on penne pasta enveloped in a thick sauce of juicy tomatoes, garlic, and hot chili peppers that give the dish a zesty kick. Sweet bell pepper adds softness to the flavor, while fresh basil and thyme fill it with Mediterranean aromas. The final touch is parmesan that melts on the hot pasta, adding a creamy texture. Penne arrabbiata is an ideal choice for those who love spicy, rich dishes.
1
Pour water into an 8-liter pot, add salt, and bring to a boil.
- Sea salt: to taste
2
Clean the onion and garlic, chop the vegetables along with the bell pepper into small cubes. Then chop the hot pepper into very small cubes. Heat olive oil in a saucepan and sauté all the vegetables until half-cooked.
- Onion: 1 head
- Garlic: 2 cloves
- Red sweet pepper: 1 piece
- Chili pepper: 0.5 piece
- Olive oil: 1 tablespoon
3
Add the pureed and then strained canned tomatoes to the stewed vegetables in a saucepan and cook for 20 minutes on low heat under a lid using a water lock. The sauce should thicken.
- Canned tomatoes: 400 g
4
Meanwhile, boil the required amount of pasta in boiling water. The package indicates a cooking time of 11 minutes. Of these, the pasta cooks for 8 minutes, and the remaining time is cooked in the sauce.
- Penne pasta: 400 g
5
Tear the basil leaves from the stems and wash them, then slice them into thin strips. Add the basil to the sauce, and season with salt and pepper.
- Green basil: 3 stems
- Ground black pepper: to taste
6
Drain the pasta and place it in the saucepan with the sauce, cook for 3 minutes.
- Penne pasta: 400 g
7
Place the cooked pasta on a plate and sprinkle with grated Parmesan.
- Grated Parmesan cheese: 60 g