Penne Arrabbiata

🔥 Prep

• Bring a large pot of salted water to a boil for cooking the 400 g penne.
• Peel and mince the 3 garlic cloves.
• Measure out 2 tsp chilli flakes.
• Roughly chop 1 tbsp fresh parsley.
• Have the 400 ml tomato sauce ready.

🔥 Cook

• 1. Cook the penne in the boiling water for 10-12 minutes or until al dente, then reserve ½ cup of pasta water and drain.
• 2. While the pasta cooks, heat 2 tbsp olive oil in a large skillet over medium heat.
• 3. Add the minced garlic and 2 tsp chilli flakes to the oil and sauté for 30 seconds until fragrant, being careful not to burn the garlic.
• 4. Pour in the 400 ml tomato sauce, stir, and bring to a gentle simmer over medium-low heat.
• 5. Simmer the sauce for 5-7 minutes, allowing it to thicken slightly.
• 6. Add the drained penne to the skillet, toss to coat, and if needed, add a splash of the reserved pasta water to loosen the sauce.
• 7. Continue to toss for 1-2 minutes over low heat so the pasta absorbs the sauce.
• 8. Remove from heat and stir in the chopped 1 tbsp parsley, adjusting seasoning with salt and freshly ground black pepper to taste.

🔥 Serve

• Divide the hot penne arrabbiata among warmed plates or a shallow bowl.
• Garnish with an extra sprinkle of fresh parsley and a pinch of chilli flakes for added heat, if desired.
• Serve immediately with a side of crusty garlic bread or a simple green salad dressed with lemon vinaigrette.