We’ve picked up a habit of paying for pasta dishes in Italian restaurants in town. There’s nothing wrong with the pasta dishes but there’s something wrong with paying €10 (or more!) for something you can make a vat of for far less than that. So we’ve resolved to cook our own pasta dishes from now on – starting with this Penne Arrabbiata from Silver Spoon Pasta. You will probably have most if not all the ingredients already which makes this practically free!
Penne Arrabbiata – to serve 4
- 6 tbsp olive oil
- 2 garlic cloves
- 1/2 a fresh chilli, seeded and chopped
- 500g tinned chopped tomatoes, drained (we used a 400g tin but might use 2 x 400g tins next time)
- 350g penne lisce (the smooth sort)
- 1 tbsp flat-leaf parsley
Add the tomatoes to the pan, season with salt and cook for about 15 minutes.
Cook the penne in a large pan of salted boiling water until al dente, then drain and tip into the frying pan.
Toss over a high heat for a few minutes, then transfer to a warm serving dish. Sprinkle with parsley and serve.
(Original recipe from The Silver Spoon Pasta, Phaidon, 2009).
Wine Suggestion: Italian wines tend to go with Italian foods as they are naturally high in acidity which makes them a perfect complement to tomato-based sauces. You don’t need to splash out for this dish. We had our favourite every-day wine Il Casolare, an IGT from Marche, which combines Sangiovese and Montepulciano. Interesting and food friendly but smooth and easy at the same time. On offer now in Mitchell & Son for €9.50 – bargain!