Ana's Passion - Angry Pasta

DESCRIPTION

This Penne all' Arrabbiata is a typical Roman cuisine but famous in Italy and all over the world.
In this recipe, I used fresh chilis to make sure I get that fresh spicy zest.
I also used canned whole tomatoes for a tastier sauce. Come cook with me!

INGREDIENTS

180-200g Pasta (Penne Rigate)
2 cloves garlic
400g canned whole peeled tomatoes inside ( Pomodoro pelati)
1-2 fresh chili
a handful of parsley or cilantro
2-3 tablespoons olive oil
salt and pepper to taste

PREPARATION

Step 1
Chop all the ingredients, garlic, chili, and parsley. You may also use chili flakes and chili powder. The level of spiciness is depending on your taste. Crush the peeled tomatoes by hand or fork to break them. Set aside.

Step 2
Heat the oil over medium heat. Saute the garlic and chili, and cook until released the aroma.

Step 3
Add the tomatoes and give a good stir then bring to a boil. Lower the heat and add the salt and pepper to taste. Cover with a lid and let it cook for 15 to 18 minutes or until you reached the right thickness. Stir once in a while

Step 4
Let's wait for 5 minutes then we may cook the pasta.
In boiling salted water, add the penne and cook the pasta al dente or according to packet instruction.

Step 5
Once the sauce is ready add some parsley. mix well

Step 6
Drain the pasta and transfer it directly into the sauce. You may add pasta water if necessary. Toss everything well and add another batch of parsley.
Toss one last time then we're done! Kill the heat

TIPS AND TRICKS

Serve the pasta hot. Garnish with chopped parsley and drizzle of olive oil.
You may also use parmesan or pecorino Romano cheese.

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