Penne all’arrabbiata

Arrabbiata

Overview

  • total: approx. 30 minutes
  • quantity: 4 servings
  • difficulty: easy

Ingredients

  • 500g Penne (or other pasta)
  • 400g (1 can) peeled tomatoes

  • 3-5 fresh, small tomatoes

  • 1/2 red pepper

  • 1/2 yellow pepper

  • 1/2 zucchini

  • 2 spring onions or

  • 1 white onion

  • 3 cloves of garlic

  • 2 chilis

  • olive oil

  • parmesan
  • basil, oregano

  • salt, pepper

Preparation

A classical pasta dish from the Italian cuisine. From time to time we like it hot - but with this recipe everyone can decide at the table how much spiciness they would like to have.

For the sauce mince the onions and spring onions. Ligthly fry in a deeper pan or a pot with some olive oil. Dice zucchini, peppers and tomatoes and add to the onions. Add pressed garlic and mix well. A finely chopped chili can also be added now (whether with or without seeds depends on your preferred flavour). Roast everything gently and deglaze with the peeled tomatoes and a small cup of water. Also add some fresh basil and/or oregano and bring to boil at medium heat with the lid closed. Meanwhile cook the pasta "al dente".

As soon as the pasta is reday, taste the sauce. Season with salt, pepper and optionally with some extra chili. Add the pasta to the pan and mix well.
Hint: always save some pasta-water, if the dish needs more sauce.

Last but not least sprinkle with freshly grated parmesan, oregano/ basil and arrange with more fresh chilis. Buon appetito!

Arrabbiata

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