Penne al Arabiatta
6 servings
30 minutes
Penne all'arrabbiata is a classic dish of Italian cuisine from the Lazio region. Its name translates to 'angry penne,' reflecting the dish's spicy character due to the addition of red pepper flakes. The tomato and olive oil-based sauce gives the pasta a rich and slightly spicy flavor that pairs wonderfully with the tender texture of penne rigate. Grated Parmesan adds depth to the taste, softening the heat. This dish is perfect for a cozy home dinner or an elegant treat at a dinner party. Its simplicity in preparation makes it a popular choice among Italian cuisine lovers, while its invigorating, vibrant flavor awakens the appetite and provides true gastronomic pleasure.
1
In a large pot, bring 600 ml of water to a boil and add 3 tablespoons of salt.
- Salt: 3 tablespoons
2
Meanwhile, heat 4 tablespoons of olive oil in a large skillet over medium heat, add tomato paste, pepper flakes, reduce the heat, and cook, stirring, for 4 minutes. Mix with chopped tomatoes and remove from heat.
- Extra virgin olive oil: 8 tablespoons
- Tomato paste: 90 g
- Red pepper flakes: 1 tablespoon
- Canned tomatoes: 100 g
3
Boil the pasta in boiling water until al dente, do not drain all the water, leave ¼ cup for later use.
- Penne Rigate: 450 g
4
Place the pasta and add water to the tomato sauce, mix and cook over medium heat until all ingredients are combined. Add salt to taste, the remaining oil, and mix again.
- Salt: 3 tablespoons
- Extra virgin olive oil: 8 tablespoons
5
Serve with grated parmesan on the table.
- Grated Parmesan cheese: to taste