Penne Arrabbiata

Time
20 mins
Cuisine
Italian
Serves
2

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Cover page: the ingredients list, the finished bowl of penne, and steps 1 to 7, from boiling the water and milling the tomatoes to slicing the garlic and heating the oil.
Final page: steps 8 to 12, adding the pasta, frying the chilli and garlic, adding the tomatoes and parmesan, draining the penne, then seasoning and serving.

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You'll need

  • 200g penne pasta
  • 2 tbsp olive oil
  • 2 x 400g tins of plum tomatoes
  • 2 garlic cloves
  • 1 red chilli
  • ½ lemon
  • 25g parmesan, grated
  • 2 tbsp fresh parsley
  • Salt and black pepper

Method

  1. Boil the water

    Bring a large pan of salted water to the boil while we do the prep.

  2. Mill the tomatoes

    Use a tomato mill, or squash the tomatoes by hand into a bowl.

  3. Halve the chilli

    Slice the chilli in half lengthways.

  4. Chop the parsley

    Finely chop around 2 tbsp of parsley.

  5. Grate the cheese

    Finely grate 25g of parmesan.

  6. Slice the garlic

    Peel and slice the garlic as thin as you can.

  7. Heat the oil

    Heat 2 tbsp of olive oil in a frying pan over a low heat.

  8. Add the pasta

    Add the penne to the boiling water and cook for 10 mins.

  9. Add chilli & garlic

    Fry gently for 1 min until the garlic flavours the oil.

    Don't burn the garlic

  10. Add the tomatoes

    Pour in the tomatoes, squeeze in ½ lemon and season with salt to taste.

  11. Add the parmesan

    Stir in most of the parmesan and parsley, saving some for the top. Simmer for 6 to 8 mins.

  12. Drain the penne

    Lift out the chilli. Drain the penne and tip it into the sauce.

Season & serve

Add black pepper, top with the rest of the parsley and parmesan, and serve.

Swaps and tips

No food mill? Squash the tomatoes through a sieve, or by hand.