Penne arabiata
2 servings
15 minutes
Penne arrabbiata is a classic Italian dish that embodies the passion and spiciness of southern cuisine. The name 'arrabbiata' translates to 'angry,' perfectly reflecting its character: fiery chili pepper adds zest to the pasta, while tomatoes in their own juice provide a rich sweet-sour depth. Originally from the Lazio region, this recipe has won the hearts of gourmets worldwide. White wine adds refined notes, and fresh basil and parsley give the dish aromatic freshness. Serving with parmesan makes the texture rich and balanced. It's the perfect choice for those who love pasta with character—hot, fragrant, and evoking real emotions!
1
Boil the penne in salted water for 9 minutes.
- Penne: 200 g
2
Chop shallots and garlic into small cubes and sauté in olive oil for 1 minute.
- Shallot: 13 g
- Garlic: 1 clove
- Olive oil: 40 ml
3
Pour in 40 ml of dry white wine, evaporate the alcohol.
- Dry white wine: 40 ml
4
Add tomatoes in their own juice, simmer for two minutes.
- Tomatoes in their own juice: 400 g
5
Add the cooked penne, 2 thin slices of chili pepper, season with salt and pepper, and simmer for another 2-3 minutes.
- Penne: 200 g
- Chili pepper: 1 piece
6
Add finely chopped parsley and basil 30 seconds before the cooking is done.
- Parsley: 5 g
- Basil: 10 g
7
Place the pasta in a deep plate, sprinkle with grated Parmesan, and serve.
- Parmesan (Parmigiano Reggiano): 30 g
