This is how you make the penne all’arrabbiata from spaghetteria

Say wine, snacks or haute cuisine and the gourmands of online food magazine FavorFlav know where to drink, how to eat it and what to cook. This time our chefs serve you: the tastiest penne all’arrabbiata.

With a pasta from Spaghetteria on the table, it's always a party. But because we can't go to Spaghetteria due to corona, we just bring Spaghetteria home! Because making a traditional penne all’arrabbiata is at least just as fun. This unadulterated classic from Italian cuisine is a good example of less is more: with few ingredients and a short preparation time, you can put a knockout pasta on the table. Buon appetito!

Ingredients

• 400 g penne
• 500 g cherry tomatoes
• 2 cloves of garlic
• 1/2 red chili pepper
• extra virgin olive oil
• 4 sprigs of parsley
• Parmesan
• optional: burrata
• salt to taste

How to make penne all’arrabbiata

1. Put a pot of plenty of water and salt on the fire to cook the penne. Wash the tomatoes and cut them in half.

2. Slice the garlic and the red pepper (leave the seeds in) into slices. Fry them in a frying pan over high heat in a splash of olive oil until the garlic turns golden brown.

3. Remove the pan from the heat and add the tomatoes, let it simmer on low heat for 8 minutes.

4. Wash the parsley and chop the leaves finely. Add half of it to the sauce and add salt to taste.

5. Cook the penne in plenty of boiling salted water according to the indicated cooking time and drain. Add the pasta to the sauce and stir over high heat.

6. After about two minutes, the sauce has absorbed well into the pasta and it can be plated. Sprinkle the pasta with the remaining parsley (and stubborn like me: with fresh basil) and (yep, stubborn) with a piece of the tastiest burrata you can find.

Text: Favorflav