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PENNE ALL'ARRABBIATA
Back to recipesServes 4
A traditional recipe of the Italian cuisine. The red pepper, both the spicy and the sweet one, belongs to the family of the Solanaceae. In the same family we can also find the potatoes, tomatoes, eggplant and tobacco.
INGREDIENTS
Penne Rigate Barilla 350gFresh tomato 600g
Extra virgin olive oil 3 tablespoons
Garlic 2 cloves
Grana Padano cheese
4 tablespoons
Red hot pepper 1
Italian parsley to taste
Salt to taste
Pepper to taste
PREPARATION
1.Dip into boiling water the tomatoes, then peel them and remove their seeds. Cut them into cubes.2.Brown the minced garlic and the red hot pepper in oil. Add the tomatoes and cook for five minutes.
3.Cook the Penne Rigate Barilla in plenty of salted water, drain it al dente, and pour it in the sauce. Sprinkle with grated Pecorino cheese and chopped Italian parsley before serving.
NOTE
To get the same result in less time you can use Arrabbiata Barilla sauce poured directly onto the pasta immediately after draining or heated over a low flame or heated in the microwave.
SUGGESTED WINE
For this structured, salty, aromatic dish we suggest a medium bodied, soft, red wine such as a Cabernet Franc or a Solopaca Rosso.
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