Penne all arrabbiata

A Roman pasta classic with penne, tomato, garlic, and dried chilli where the sauce stays bright and tomato-led while still delivering real heat.

• 320 g penne rigate
• 380 g peeled whole tomatoes, drained
• 1 garlic clove
• 2 to 3 small dried chillies
• 2 tbsp extra virgin olive oil
• Flat-leaf parsley, finely chopped
• Salt

Method

1. 1
   Crush the drained tomatoes roughly with a fork. Crumble the chilli and peel the garlic clove, leaving it whole.
2. 2
   Bring a large pot of salted water to the boil for the pasta.
3. 3
   Warm the olive oil gently in a frying pan or shallow saucepan. Add the garlic and chilli and let them flavour the oil without letting the garlic brown.
4. 4
   Add the tomatoes, season lightly with salt, and simmer the sauce with a lid on for about 12 minutes, stirring now and then.
5. 5
   Cook the pasta until al dente. Remove the garlic from the sauce once it has flavoured it.
6. 6
   Toss the drained pasta with the sauce and loosen with a little pasta water if needed. Let everything come together for a minute.
7. 7
   Fold in the parsley just before serving and serve immediately.