Whenever I’m asked about what’s my go to meal when I just don’t have the time my answer is always Penne Arrabiata.
The sauce is delicious and smooth and I love smothering penne in it because it soaks up every bit of the sauce and that’s ideally what you want.
This is also perfect now that the evening is getting colder and colder, serve on it’s own or with generous helpings of grated parmesan cheese.
1/4 cup olive oil
6 cloves garlic, finely chopped
3/4 teaspoon crushed red chilli flakes
2 tablespoons tomato paste
400 g can crushed tomatoes
1 teaspoon salt
1/4 teaspoon ground black pepper
1 teaspoon sugar
250 g penne
1/2 cup fresh basil, chopped
Parmesan cheese, for serving
1. Heat olive oil in a large saucepan over medium heat. Add garlic and chili flakes and cook for 1 to 2 minutes, stirring frequently, until garlic is fragrant and just starting to soften. Stir in the tomato paste.
2. Add in the crushed tomatoes, salt, pepper, and sugar and bring to a simmer. Reduce heat to medium-low and continue simmering for 15 minutes – stirring occasionally.
3. Fill a large pot with water and a dash of salt. Place over a medium-high heat and bring water to a boil. Add penne and cook for 8 to 9 minutes, or until pasta is al dente. Drain water.
4. Stir the cooked pasta into the sauce. Add in the basil and stir well to combine.
Serve pasta warm, with generous helpings of grated parmesan cheese!