16 oz penne pasta
8 peeled tomatoes
3 red chili peppers
4 tbsp extra-virgin olive oil
2 cloves of garlic
8 tbsp grated pecorino cheese
freshly chopped parsley leaves to taste
Coarse & fine salt to taste
- Heat the olive oil in a saucepan over low heat. Meanwhile, peel one or two garlic cloves and crush them lightly with the flat side of a knife or the palm of your hand. After that, wash the chilies, remove the stem and seeds, and cut them into small pieces. Add everything to the pan and sauté.
- When the garlic starts to turn golden, remove it from the pan and add the peeled tomatoes. Add a pinch of fine salt, then keep cooking on low heat for 15 to 20 minutes.
- Bring salted water to a boil in a pot, then add the penne and cook them al dente. Meanwhile, finely chop the parsley leaves and grate the pecorino Romano cheese.
- When the pasta is almost ready, set aside some of its cooking water. If you are using the amounts provided for 4 people, 2 oz of water should be more than enough.
- Drain the pasta and throw it into the saucepan along with 3/4 of the grated pecorino cheese and the cooking water you set aside. Stir well and cook over high heat for a minute or two (taste the pasta to make sure it doesn’t overcook).
- Remove the saucepan from the heat and toss your penne all’arrabbiata in a baking dish or a large bowl. Add the parsley leaves and the rest of the grated cheese, then you can serve. If you want, you can garnish with a little bunch of basil leaves.
- Prep Time: 5
- Cook Time: 25
- Category: Pasta
- Method: Cooking
- Cuisine: Italian