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The shape of pasta traditionally used for this dish is penne rigate, small-ridged tubes cut diagonally at the ends.

The name of this dish literally means “angry pasta,” because it is served very hot, dressed with abundant hot red pepper.

1 lb (450 gr) very ripe fresh tomatoes
3 tablespoons extra-virgin olive oil
2 garlic cloves sliced
3 – 4 fresh hot red chili peppers
6 fresh basil leaves
1 lb (450 gr) penne rigate pasta
salt

Add the tomatoes . . . .

Cut the tomatoes in large dice.

In a frying pan, pour the olive oil, and add garlic and red peppers. Stir and sauté for a few seconds.

. . . . and half of the basil leaves. Cook for about 10 minutes.

Add the rest of the basil leaves , breaking them by hand, and turn heat off.

Cook the pasta in abundant salt water following manufacturer’s instructions. Taste for readiness from time to time, until al dente (firm but not too soft or overcooked). Drain and transfer to a bowl.

Use a fork to mash the tomatoes and reduce roughly to a paste.

Top with the sauce. Toss thoroughly. Serve at once. Garnish with more basil leaves if you like.

Penne all’Arrabbiata

Printer friendly recipe