It's always a party with a Spaghetteria pasta on the table. It can't be any other way with all those fresh pastas on the menu. Fortunately, you can now order all pastas, but preparing a traditional penne all'arrabbiata yourself is just as much fun. This unadulterated classic from the Italian pasta kitchen is a good example of less is more. With few ingredients and a short preparation time, you can enjoy it just as much at home as at Spaghetteria. Buon appetito.
Ingredients penne all'arrabbiata (4 persons)
400 g penne
500 g cherry tomatoes
2 cloves of garlic
1/2 red chilli pepper
extra virgin olive oil
4 sprigs parsley
Parmesan and salt to taste
Preparation time:15 minutes
- Put a pan with plenty of water and salt on the stove to cook the penne. Wash the tomatoes and cut them in half.
- Cut the garlic and the red pepper (leave the seeds in) into slices. Fry them in a frying pan over high heat in a dash of olive oil until the garlic turns golden brown.
- Remove the pan from the heat and add the tomatoes, let it simmer on low heat for 8 minutes.
- Wash the parsley and finely chop the leaves. Add half of it to the sauce and add salt to taste.
- Cook the penne in plenty of boiling salted water for the indicated cooking time and drain. Add this to the sauce and stir over high heat.
- After a minute or two, the sauce is well absorbed into the pasta and can be served on the plate. Sprinkle the pasta on the plate with the remaining parsley and, if desired, with cheese.
