Penne all' Arrabbiata

• servings: 4 servings
• active time: 2 minutes
• total time: 12 minutes

Ingredients

400g penne

¼ cup (60ml) olive oil

6 cloves garlic, crushed

½ tsp dried chilli flakes

800g can whole tomatoes

sea salt, to taste

½ bunch flat leaf parsley, chopped

2 tbsp basil, torn

pecorino cheese, to serve

Directions

Place a large pot of salted water on to boil to cook the pasta. Give it a stir every couple of minutes. Cook pasta according to packet directions, until al dente. Start tasting it two minutes before your packet instructions says it's ready.

Meanwhile, heat the oil in a large deep frying pan over medium heat.

Add the garlic and a pinch of salt and cook for 3-4 minutes, until fragrant and just starting to colour. Move your pan around to help infuse the garlic in the oil.

Once it’s starting to get colour, turn the heat down to low and you can break up the garlic in the pan or leave it chunky.

Add the chilli flakes, cook for a further 1 minute.

Crush the tomatoes with your hand in a medium bowl. Turn the heat back up to medium, then add the tomatoes to the pan. Stir to combine and bring to a simmer. Add a pinch of salt. Cook for 4-5 minutes until starting to thicken. If it starts to boil, turn the heat down. Stir every now and then.

Check your pasta sauce for season and add a pinch of salt if needed.

Drain the pasta, reserving ½ cup of the cooking water. Add pasta to the sauce and toss to combine, adding a little of the pasta water.

Stir in the basil and most of the parsley.

Serve pasta in a bowl, add extra parsley on top with some grated pecorino and a drizzle of olive oil.

Nutrition

• Serving Size: 4