Penne al'arrabiata (pasta with a tomato and chilli sauce)
Prep time less than 30 mins
Cook time less than 30 mins
Makes 4
Dietary Vegetarian
From A Taste of My Life
Hot, quick and tasty - an easy storecupboard pasta dish for a weeknight supper.
Method
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Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
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Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.
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Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.
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Meanwhile, cook the pasta for a few minutes in large saucepan of boiling, salted water with a dash of olive oil. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan.
Ingredients
- 6 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta
- 2 medium hot chillies, finely sliced
- 2 garlic cloves, chopped
- handful basil leaves
- 600g/1lb 5oz canned chopped tomato
- salt, to taste
- 400g/14oz fresh penne pasta
- parmesan shavings (or similar vegetarian hard cheese), to serve
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