Penne Arrabbiata in brief

Just a quick extra post in case you’re interested what recipe I used for the penne arrabbiata for my Italian feast! I’ve adjusted the chilli levels so you don’t blow your head off.


  • 3 cloves of garlic, finely sliced
  • 2 (or 3 if you’re hard) dried chillis
  • 2x 400g tins of Italian plum tomatoes
  • Salt and pepper
  • 75g of penne per person
  • Handful of basil

In a heavy-bottomed pan, lightly fry the garlic in 3 tablespoons of extra virgin olive oil for a minute or so. Add the plum tomatoes, 1 teaspoon of salt and crumble in the dried chillis. Bring to the boil, then reduce the heat and cook, stirring from time to time, until you have a thick sauce (about 30 mins). Season with black pepper.

Cook the penne in well salted boiling water, drain and return to the pan. Drizzle with your best extra virgin olive oil and add the basil. Finally add the penne to the sauce and (over a gentle heat) toss until the penne is completely coated in the sauce. Serve.

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