Pasta Arrabbiata


Serves 4

  • 350g penne
  • 500g firm, ripe tomatoes
  • 2 cloves of garlic
  • 1-2 chili peppers depending on taste
  • 1 bunch of basil
  • 100ml extra virgin olive oil
  • salt


  1. Cover the tomatoes with boiling water and one by one plunge into cold water and then remove the skins.
  2. Remove the core and seeds from the tomatoes and then chop the flesh coarsely.
  3. Peel and wash the garlic and then mince or chop finely.
  4. Remove the tops and the seeds from the chili peppers and chop finely.
  5. Wash the basil and chop it finely.
  6. Saute the garlic and chili in the oil. Add the tomatoes and salt and cook over a medium heat for 15-20 minutes.
  7. Cook the penne in a large pan of lightly salted water according to the packet instructions. Drain the penne and pour it into a large serving dish.
  8. Carefully drizzle the prepared sauce over the penne, sprinkle with the chopped basil and serve immediately.
  9. Grated parmesan cheese can be sprinkled over the top if desired.


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Salerno Province
Regional Food of Sardinia
Regional Food of Friuli-Venezia Giulia