Penne all'Arrabbiata
Ingredients: Italian peeled tomatoes, Chilies, Parsley, Garlic, Penne · 30 min cook time · 468kcal · ~₩11,700
Ingredients
800g Italian peeled tomatoes, 3개 Chilies, 10g Parsley, 3쪽 Garlic, 300g Penne, 5큰술 Extra virgin olive oil, 5g Salt, 2g Pepper, 20g Pecorino cheese
Instructions
1. Prepare the tomatoes by crushing them gently. You can use your hands or a tool.
2. Cut the chilies into small, fine pieces. Adjust the amount to your desired spice level.
3. Warm up a pan on medium heat and add a generous amount of extra virgin olive oil (about 4-5 tablespoons).
4. Add a tablespoon of water to the oil before adding the crushed garlic to prevent it from burning. Sauté the garlic for about 30 seconds.
5. Add the chopped chilies to the pan and cook gently with the garlic to release their aromas.
6. Add the crushed peeled tomatoes to the pan. Cook on medium heat for about 15 minutes.
7. After 5 minutes of cooking the sauce, squash the peeled tomatoes further to release more juice and create a rustic texture.
8. Boil the penne according to package instructions, typically around 10 minutes, until al dente. Stir twice during boiling to prevent sticking.
9. Once the pasta is almost ready, season the sauce with salt and pepper. Add a generous amount of chopped parsley.
10. Drain the penne, reserving some pasta water. Add the penne directly into the sauce.
11. Add a little pasta water to the sauce and pasta, then gently toss everything together to combine the ingredients.
12. Plate the Penne all'Arrabbiata and garnish with more fresh parsley and grated Pecorino cheese.
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