Penne all'Arrabbiata
A quick, vegan storecupboard classic — chilli and garlic sizzled in olive oil, simmered with tomatoes and tossed with penne.
Ingredients
- 4 tbsp extra virgin olive oil, plus a little more to finish
- 2 tsp chilli flakes
- 4 garlic cloves, peeled and finely sliced
- 800g good tinned tomatoes or passata
- 400g penne
- salt and black pepper
- 1/2 tsp red wine vinegar
- 2 handfuls basil leaves or flat-leaf parsley
Instructions
- Put the oil in a medium saucepan over moderate heat. Add the chilli flakes to the hot oil.
- Once the chilli begins to darken, stir in the garlic and cook until it turns the faintest shade of golden.
- Pour in the tomatoes, breaking up any whole ones with a wooden spoon, and add a generous pinch of salt. Bring to a simmer, then turn down the heat and leave to bubble very gently for about 15 minutes, stirring occasionally.
- Meanwhile, cook the pasta in salted boiling water for the time specified on the packet, or just shy of it, as it will cook a little more in the sauce. Scoop out a little pasta water towards the end and set aside.
- Once the sauce is thick, stir in the vinegar and check the seasoning.
- Drain the pasta, add it to the pan of sauce and toss to coat, adding a splash of the reserved pasta water if the mix seems too thick. Cook, tossing, over low heat until well coated.
- Divide between shallow bowls, drizzle with olive oil and tear over the basil or parsley. Serve with pecorino if you like.