Penne Arrabiata
by Tarla Dalal
Sugo all'arrabbiata is a spicy Italian pasta sauce usually made with garlic, tomatoes and red chili peppers cooked in olive oil. Pasta cooked with this peppy sauce often has the term Arrabiata attached to its name. This lip-smacking Penne Arrabiata is a real winner, as it combines not just cooked penne and typical arrabiata ingredients, but also throws in some cheerful herbs, a dash of fresh cream and some cheese too. Relish this wonderful creation with garlic bread.
Penne Arrabiata recipe - How to make Penne Arrabiata
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
1 1/2 cups cooked penne
1 tbsp olive oil
1 tbsp finely chopped garlic (lehsun)
1 1/2 cups blanched , deseeded and finely chopped tomatoes
2 tbsp tomato ketchup
2 tsp dry red chilli flakes (paprika)
1 tsp dried oregano
1 tbsp fresh cream
salt to taste
1/4 cup chopped basil
2 tbsp sliced black olives
For The Garnish
2 tbsp grated processed cheese
For Serving
garlic (lehsun) bread
- Method
- Heat the olive oil in a broad non-stick pan, add the garlic and sauté on a medium flame for 30 seconds.
- Add the blanched tomatoes, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
- Add the tomato ketchup, chilli flakes, dried oregano, salt and fresh cream, mix well and cook on a medium flame for 1 minute, while stirring occasionally.
- Add the basil, cooked penne and black olives, mix well and cook on a medium flame for 1 to 2 minutes, while stirring continuously. Keep aside.
- Garnish with cheese and serve immediately with garlic bread.
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