Penne Rigate Arrabbiata Style

Step 1

Wash the tomatoes and cut them into cubes. Peel and chop the cloves of garlic, and wash and chop the parsley.

Step 2

Heat a pan with the olive oil. Sauté the chopped garlic gently for a few seconds, then add the crushed chili and the chopped parsley.

Step 3

Let the aroma enhance for a few seconds and add the tomatoes.

Step 4

Boil the penne rigate in plenty of boiling water. We recommend using 1 litre of water for every 100g of pasta.

Step 5

Drain the pasta al dente and toss in the pan with the tomato sauce.

Step 6

Sprinkle with some more chopped parsley and serve.

©foodnetwork

• 350g penne rigate

• 600g fresh ripe tomatoes

• 2 cloves of garlic

• Chopped parsley

• 2 hot chillies

• 4 tbsp extra virgin olive oil