Penne Arrabbiata
Pasta Arrabbiata is a spicy Italian sauce from the Lazio region in Italy. While not traditional, I love adding a little onion & some black olives to mine. This pasta sauce can be served using any pasta you like, but I just love to serve this with a short noodle such as a fusilli or a penne. You can reduce the spiciness if you like by adding less chilli flakes, so be warned as I like to pack on the heat.
Ingredients
Serves 5 | 527 calories per serving*
500g dried pasta
5 tbsp olive oil
handful fresh basil chopped
1/2 medium onion, thinly sliced
3 cloves garlic, minced
2 tsp chilli flakes
400g chopped tomato tin
salt & pepper
about 10-15 black olives, sliced
parmesan, to serve
Method
Get a large pot boiling water, heavily salted, on the stove and when bubbling add pasta and cook according to packet instructions.
On a low heat, heat your large skillet with oil. Add your onions & garlic and cook for 3-4 minutes (you want to cook your veg without colouring it too much).
After 3 mins add your chopped basil and chilli flakes, cook for a further 3-4 mins until the onions are very soft and chilli flakes have turned the oil a deep golden colour.
Add in your tin of chopped tomatoes, 1/3 of the empty tin of cold water, salt & pepper and finally the chopped olives.
Turn up the heat to a boil then reduce and simmer for 10minutes, or until the sauce if nicely reduced and has thickened.
When your pasta is ready, strain and add to the skillet with the sauce. Evenly coat the pasta with the sauce and serve with a generous serving of parmesan cheese.
*Calories calculated using MFP and may not be completely accurate, but should serve as a general guide.
