Penne All'arrabbiata
Typical dish of Roman cuisine also widespread in all other Italian regions, penne all'arrabbiata are a simple dish but with strong flavors. It is advisable to use penne rigate rather than smooth, as the roughness of the pasta allows the sauce to adhere better. In addition, you can use both whole and powdered chili pepper.
Ingredients for 6 people:
- 500 grams penne pasta
- 500 grams tomato pulp in pieces
- 100 grams black olives
- garlic
- parsley
- chili powder
- dry white wine
- extra virgin olive oil
- salt
Preparations:
- Put on the fire a pot with plenty of water for the pasta, which you will rise to the boil and in which you will be the penne.
- Meanwhile, cook the tomato pulp seasoned with salt and a drizzle of oil for 20 minutes, in order to obtain a thick sauce.
- In a large pan, fry, in 5 tablespoons of oil, a generous handful of chopped parsley and 4 whole garlic cloves; blend the sauté with a finger of wine, add the tomato sauce, the chili powder in quantity to taste, the olives and the drained pasta rather al dente.
- Let it flavor over high heat, transfer it to the serving dish and serve it immediately.
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