Penne Arrabbiata

Chefs Tip Always cook pasta in deep water to ensure even cooking. Make sure it is well seasoned with salt

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YIELD-10

Ingredients-

• · 1kg Dried Penne Pasta

• · 3 Tablespoons olive oil

• · 6 cloves garlic

• · ½ teaspoon crushed red pepper flakes.

• · 250 ml fresh chopped tomatoes

• · 4 Tablespoons tomato paste

• · 6 fresh basil leaves , chopped

• · 1/2 cup freshly grated parmesan cheese (or pecorino cheese).

• · 1/3 cup flat-leaf parsley (finely chopped), for topping

• · Worcester sauce to taste

Method-

• · Cook pasta in a large pot of boiling water, according to package instructions, until tender.

• · Meanwhile, heat olive oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring for 30 seconds.

• · Add tomatoes, crushing them roughly with the back of a wooden spoon, and tomato paste.

• · Bring to a simmer over low heat and cook for 5-10 minutes. Remove from heat and add fresh chopped basil.

• · When pasta is cooked, drain the water and add it to the sauce. Toss well. Taste and add more red pepper flakes or salt and pepper, if needed.

• · Serve immediately topped with a generous portion of grated pecorino or parmesan cheese and fresh chopped parsley.

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