• Home
• Recipes
• Vegetarian
• Penne arrabbiata

Penne arrabbiata

Save recipe

Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 4.9 out of 5.23 ratingsRate

loading...

Get 5 months for £5 when you subscribe today

This classic and simple Italian dish is on the table in under 30 minutes, and it packs a punch when it comes to flavour. Serve with ciabatta or focaccia to mop up the leftover sauce

Vegetarian

Print

Ad

Skip to ingredients

Alternatives

Complete the dish

Loading...

Showing items 1 to 3 of 3

Ciabatta

A star rating of 4.4 out of 5.3 ratings

Focaccia

A star rating of 5 out of 5.4 ratings

Garlic bread

A star rating of 5 out of 5.17 ratings

Try this penne arrabbiata recipe, then check out our tomato pasta bake, chicken and tomato mascarpone pasta, spaghetti arrabbiata, baked feta pasta and more pasta recipes.

How to make the perfect penne arrabbiata: cook's tips

• Before adding the chilli, eat a small piece to check the level of heat and adjust the quantities accordingly.
• If you have leftover chillies, put them in the freezer and grate straight from frozen into dishes to avoid food waste.
• To check your pasta is al dente, take a piece out of the boiling water, and when cool enough, bite it. You should feel a slight resistance but overall, the pasta should be soft and edible.

How to store penne arrabbiata: Any leftovers will keep in the fridge in an airtight container for up to three days.

How to serve penne arrabbiata: Serve with a crisp rocket salad tossed in good-quality olive oil, with ciabatta or focaccia on the side to mop up any leftover sauce.

Penne arrabbiata recipe

Ingredients

Nutrition

• 3 tbsp extra virgin olive oil

  plus extra to serve

• 6 large garlic cloves

  finely chopped

• 1-2 red chillies, depending on heat

  deseeded and finely chopped

• 800g finely chopped tinned tomatoes

• 20g basil

  leaves picked, plus extra to serve

• 400g penne pasta

• 50g vegetarian parmesan

  grated, to serve

Nutrition: per serving

• kcal443
• fat9.3g
• saturates1.3g
• carbs72.5g
• sugars8.9g
• fibre7.2g
• protein13.8g
• salt0.05g

Ad

Method

• step 1

  Put the oil, garlic and chilli in a large frying pan. Cook for 3-4 mins until the garlic starts to sizzle and crisp around the edges. Add the tomatoes and a pinch of sugar, bring to a simmer and cook for 10 mins until slightly thickened. Mix in the basil leaves and allow to wilt, then season to taste with sea salt, freshly ground black pepper and a pinch of sugar.

• step 2

  Bring a large pan of heavily salted water to the boil and cook the pasta following pack instructions. Once al dente, drain, saving a mug of the cooking water, and add the pasta to the sauce. Toss to combine, adding a splash of the cooking water, if needed, to help the sauce cling to the pasta.

• step 3

  Divide between four plates and serve topped with the grated parmesan, a few basil leaves and another drizzle of oil.

Discover more delicious vegetarian pasta recipes.

Ad

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.9 out of 5.23 ratings

Ad

Ad

Loading...

Ad

Loading...

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue