Penne Arrabiata

Ingredients

• 250 grams penne pasta
• 5 medium tomatoes
• 3 tablespoons olive oil
• 10 garlic cloves, chopped
• 1 teaspoon crushed red chillies 
• 2 medium onions, sliced
• 1/2 cup tomato puree
• Salt to taste
• 1/2 teaspoon oregano
• 1 tablespoon fresh parsley

Method

1. Boil penne in plenty of water with salt and a teaspoon of oil till al dante which means till just cooked. Drain and set aside to cool.
2. Blanch tomatoes, peel, remove seeds and roughly chop. Heat one and a half tablespoon of olive oil in a pan. Add garlic and sauté for half a minute.
3. Add red chilli flakes and continue to sauté. Add onions and sauté till onions turn soft and translucent. Add tomato concasse and mix.
4. Add tomato puree and mix. Add salt and oregano and mix well. Cook for two to three minutes till the mixture gets a sauce consistency.
5. Heat a little of the remaining olive oil in another pan, add some herbs add one portion of penne and toss. Add sauce as required and toss.
6. You should not use a spoon or spatula to mix since it may cause the penne to break. Serve hot garnished with parsley.

Nutrition Info