italian · vegetarian

Spicy Arrabiata Penne

Name: Spicy Arrabiata Penne
Yield: 4 servings
Cuisine: italian
Ingredients: 1 pound penne rigate; 1/4 cup olive oil; 3 cloves garlic; 1 tin chopped tomatoes; 1/2 teaspoon red chilli flakes; 1/2 teaspoon italian seasoning; 6 leaves basil; sprinkling Parmigiano-Reggiano

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Penne rigate1 lb
Olive oil¼ cup
Garlic3 cloves
Chopped tomatoes1 can
Red chilli flakes½ tsp
Italian seasoning½ tsp
Basil6 leaf
Parmigiano-Reggiano

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 0 min

1
Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the pasta. Cook according to the package instructions, about 9 minutes.
2
In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
3
Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve warm.