Penne Arrabbiata Recipes

Steps:

• Bring 6 quarts of water to a boil in a large pot, and add 3 tablespoons kosher salt.
• Meanwhile, put 4 tablespoons olive oil in a large sauté pan over medium heat, and then add the tomato paste and pepper flakes; reduce the heat to low and stir just until fragrant, about 4 minutes. Stir in the tomatoes, and remove from the heat.
• Drop the pasta into the boiling water, and cook until al dente. Drain the pasta, reserving 1/4 cup of the pasta water.
• Add the pasta and the reserved pasta water to the tomato sauce, stir and toss over medium heat until the pasta is well coated. Season with salt if necessary, then add the remaining oil, tossing well. Serve immediately, with grated Parmigiano-Reggiano on the side.

Steps:

• Heat 2 or 3 tbsp of olive oil in a tall pan, add the dried oregano and thyme, chopped garlic and crushed chilli peppers. Fry for few minutes. Don't let the garlic turn brown.
• Add the tin of cherry tomatoes into the pan. Simmer uncovered for about 8 minutes and let the excess water evaporate.
• Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.
• Add pinch of salt and black pepper to taste. Add both dried and fresh basil; 1 tbsp of olive oil and 2 tbsp of balsamic vinegar. Stir.
• In the meantime, cook the penne according to the packet instructions.
• Mix the pasta with sauce and garnish with fresh basil leaves and handful of grated parmesan cheese.

Steps:

• Heat the oil in a frying pan over a medium heat and fry the garlic and chilli flakes for 2-3 mins until fragrant and the garlic is lightly golden. Tip in the chopped tomatoes and bring to a simmer. Cook for 10 mins until the mixture has slightly thickened. Season well.
• Cook the penne in a pan of boiling salted water for 10 mins until al dente. Drain, reserving a mugful of the pasta cooking water.
• Tip the pasta into the sauce, scatter with most of the basil and toss to combine. Add a splash of the reserved pasta cooking water to help the sauce coat the pasta, if needed. Scatter with the remaining basil to serve.

Steps:

• Chop 1 garlic clove.
• Heat 1 tablespoon oil in a 3-quart saucepan over medium heat.
• Add chopped garlic and cook 30 seconds.
• Add tomato paste and cook, stirring, 2 minutes.
• Add tomatoes in juice and bay leaf; simmer 30 minutes.
• Meanwhile, thinly slice remaining 2 garlic cloves.
• Heat 1 tablespoon oil in a 12-inch skillet over medium heat.
• Add garlic and cook until just beginning to turn pale golden, about 30 seconds.
• Add parsley, basil and red pepper flakes; cook 30 seconds.
• Add wine and boil 30 seconds.
• Stir into tomato sauce and salt; simmer 4 to 5 minutes.
• Toss sauce with hot pasta in a large serving bowl.
• Drizzle pasta with remaining 1 tablespoon oil.
• Add Parmesan and garnish with parsley and basil.