Penne Arrabiata

Name: Penne Arrabiata
Ingredients: 3 tablespoons extra virgin olive oil; 3 garlic cloves, crushed; 1 (28 ounce) can diced tomatoes, in sauce; 1 teaspoon crushed dried red chili; 2 teaspoons dried basil, more if using fresh; 1 pinch black pepper; 1 lb dry penne pasta; 1/2 cup finely grated pecorino romano cheese, plus; extra finely grated pecorino romano cheese, for serving

9 ingredients

14 steps

Ingredients

3 tablespoons extra virgin olive oil
3 garlic cloves, crushed
1 (28 ounce) can diced tomatoes, in sauce
1 teaspoon crushed dried red chili
2 teaspoons dried basil, more if using fresh
1 pinch black pepper
1 lb dry penne pasta
1/2 cup finely grated pecorino romano cheese, plus
extra finely grated pecorino romano cheese, for serving

Directions

1

Put oil in a heavy saucepan over medium heat.
2

Add garlic cook for 5 minutes until beginning to turn golden, careful not to burn.
3

Turn down to medium low.
4

Add chili and stir.
5

Add Tomatoes and sauce and stir.
6

Put a plenty of salted water on to boil in a big saucepan.
7

Cook sauce for about 20 minutes stirring occasionally.
8

Cook penne until al dente.
9

Strain pasta.
10

Push sauce through moulie or meshed strainer into saucepan with the back of a spoon getting as much through as you can.
11

Heat and add 1/2 cup of pecorino cheese.
12

Taste for seasoning.
13

Add cooked penne and toss.
14

Serve hot with extra pecorino cheese at the table.