Pasta all’arrabbiata
Olivo
4 servings
10 minutes
15 minutes
450
Italian / Rome
Main course
All’arrabbiata means angry. The name refers to the heat of the chilli, which brings a simple tomato sauce to life.
On a busy weeknight, when you want plenty of flavour without lengthy preparation.
A fiery tomato pasta in the Roman spirit. A simple, quick recipe that's easy to shop for.
Ainekset
- 400 g penne or other short pasta
- 2 tbsp olive oil
- 1 tin peeled tomatoes
- Red chilli, to taste
- 3–4 garlic cloves
- Salt
- Black pepper
- Pasta cooking water
- Parmesan and parsley, if you like
Valmistusohje
- Finely chop the garlic and chilli. Remove the chilli seeds if you prefer a milder sauce.
- Cook the pasta al dente in plenty of salted water.
- Gently fry the garlic and chilli in olive oil for 1–2 minutes.
- Add the tomatoes, crush them in the pan and season with salt and pepper.
- Save some of the pasta cooking water before draining.
- Toss the pasta with the sauce and add a little cooking water until the sauce clings to the pasta.
- Finish with Parmesan and parsley, if you like.
