Spicy Arrabiata Penne

A bold and fiery Italian classic featuring penne rigate tossed in a garlicky tomato sauce with a kick of red chilli flakes. Quick to make and bursting with flavour, it's perfect for a satisfying weeknight dinner.

Ingredients

• olive oil

  ⚖ 15 g 💧 16.3 ml 🥄 1⅛ tbsp
  kcal/г%DV

  Calories

  1326%

  Protein

  0.00%

  Total Fat

  15.019%

  Carbohydrates

  0.00%
• chopped tomatoes

  ⚖ 240 g None
  kcal/г%DV

  Calories

  432%

  Protein

  2.04%

  Total Fat

  1.21%

  Carbohydrates

  8.02%
• garlic

  ⚖ 15 g 🧄 3 pcs
  kcal/г%DV

  Calories

  211%

  Protein

  1.01%

  Total Fat

  0.10%

  Carbohydrates

  4.21%
• red chilli flakes

  ⚖ 45 g 🌶️ 1 pcs
  kcal/г%DV

  Calories

  170%

  Protein

  0.81%

  Total Fat

  0.20%

  Carbohydrates

  4.01%
• basil

  ⚖ 18 g 6 pcs
  kcal/г%DV

  Calories

  40%

  Protein

  0.61%

  Total Fat

  0.10%

  Carbohydrates

  0.50%

Also in this recipe

• penne rigate 1 lb
• italian seasoning 1
• Parmigiano-Reggiano

Instructions

• Bring a large pot of water to a boil. Add a generous pinch of kosher salt, then add 450 g of penne rigate and cook according to the package instructions, about 9 minutes, until al dente.
• Meanwhile, heat 60 ml of olive oil in a large skillet over medium-high heat until it starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1–2 minutes. Add the tin of chopped tomatoes, ½ tsp of red chilli flakes, ½ tsp of Italian seasoning, and salt and pepper to taste. Bring the sauce to a boil and cook for 5 minutes. Remove from the heat and stir in the chopped basil leaves.
• Drain the pasta and toss it into the sauce until well coated. Serve warm, garnished with shavings of Parmigiano-Reggiano and a few extra basil leaves.