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Recipe of the Week
Ingredients:
400 g (14 oz) Penne rigate pasta (cooked "al dente")
90 ml (3 ½ oz) Extra virgin olive oil
2 Cloves of garlic (finely chopped)
2 or 3 Whole dried red chilli (roughly chopped)
500 g (1.1 lb) Chopped tomatoes
A small handful of flat leaf parsley (roughly chopped)
Sea Salt for seasoning
Directions:
- Chop the garlic and chilli.
- Heat the olive oil in a sauté pan (medium heat) and add the chopped ingredients (garlic/chilli) into the pan.
- Sauté for a couple of minutes or until the garlic becomes golden in color.
- When the garlic has turned to golden, add the chopped tomatoes.
- Stir for a few seconds.
- Season with sea salt.
- Stir again for few seconds.
- Now, cook on medium/low heat for about 20-25 minutes, to reduce the sauce. After this time the sauce will be ready.
- A few minutes before the arrabbiata sauce is ready, boil the pasta in the water. Remove from heat when al dente, and drain.
- Mix pasta with sauce and stir well over low heat, evenly coating the pasta. Sprinke with cheese if desired and serve immediately. Buon Appetitto!
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