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Penne Arrabiata

Penne Arrabiata
Prep Time
10 mins
Cook Time

25-30 mins

4 persons
Penne Arrabiata means "angry", because of the spicy tang. Once a staple of Rome and central Italy, it has spread to almost every other region. You can add or decrease the amount of pepper flakes, depending if you want merely agitated or really upset sauce. Recipe by cooking expert Sharmeen.
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  • Dried Penne 200g
  • Chopped Tomatoes 1 cup
  • Olive Oil 3 tbsp
  • Butter 2 tbsp
  • Pitted Black Olives a handful
  • Garlic 2 cloves, chopped
  • Small Red Chillies 1 or 2 finely chopped
  • Crushed Red Chillies to taste
  • Fresh Basil 6-8
  • Salt to taste
  • Black Pepper to taste
  • Sugar Pinch
  • Grated Parmesan, to serve
  • Fresh Parsley to serve

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Cooking Directions

  1. In a pot of boiling water add salt and oil along with pasta and cook the pasta as mentioned on the packet but do not over cook.

  2. Drain well and move to a bowl and toss the hot pasta with butter.

  3. Heat olive oil in a frying pan.

  4. Add chili and garlic.

  5. After about a minute, add the basil leaves and gently wilt them in the flavored oil.

  6. Then add the chopped tomatoes and cook for a few minutes.

  7. Season with salt, pepper, sugar and leave to simmer for 3 to 4 minutes.

  8. Now add the chopped olives and some fresh basil leaves.

  9. Now pour over the pasta and serve, garnished with Parmesan and fresh parsley.

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