“Arrabbiata” Italian “wicked, angry”. And peperoncino-pepper, which is added to this sauce, the Italians call “ciavolino”. Its pungent taste goes well with the juiciness of the tomato and garlic flavor.
Ingredients
- 500 g Penne
- 500 g of canned tomatoes in own juice, sliced
- 1 onion
- 3 cloves of garlic
- small chilli
- 2 tbsp olive oil "extra virgin"
- salt and freshly ground black pepper
- small bunch Basil or parsley
How to Make It
- Instructions Garlic crush. Clean pepper and cut into thin half-rings. Finely chop the onion. In a large skillet, heat olive oil. Add the onion and saute over medium heat until Golden brown, 5-7 minutes. Add the garlic and pepper, fry for another 2 min.
- Add the tomatoes with juice, salt, black pepper and ½ Cup of cold water. Stir and simmer on very low heat for 40 minutes. Sauce should thicken. For half a minute until tender stir in chopped Basil leaves or parsley. Add to the pan cooked according to the instructions on the package Penne pasta, mix and serve immediately.