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PENNE ARRABIATA

Prep/Cooking Time: 30-45 Minutes

Printable Version

Ingredients

Serves 4

  • 480g Penne pasta
  • 400g Chopped canned tomatoes
  • 20g Garlic
  • 10-20g Chili (hot)
  • 120g Red onion
  • 10g Basil
  • 10ml Red wine vinegar
  • 5g Sugar
  • 20ml Olive oil
  • Salt
  • Pepper
  • Chili flakes (if needed)
  • 30-40g Parmesan

Instructions

  • Place a large pan of salted water on the heat to boil for cooking the pasta
  • Peel the onion and garlic and remove the seeds from the chili
  • Slice the onions as thinly as possible, the garlic and chili also
  • Pour the olive oil into a thick bottom pan and heat over a medium gas
  • Add to the pan the sliced onion, garlic and chili
  • Cook till the onions begin to soften and color
  • Add to the pan the sugar and fry for a minute
  • Add the vinegar and the canned tomatoes
  • Bring to the boil and add 1/2 the torn basil leaves
  • Simmer the sauce for at least 30 minutes (sauce should be made prior to service)
  • Once the sauce is cooked check the taste
  • If the sauce is not spicy enough add chili flakes
  • Once nice and spicy season to taste with the salt and pepper
  • Cool naturally for all the flavors to mingle
  • Reserve in the fridge till needed

To serve

  • Place the pasta in the boiling salted water and cook for the instructed time
  • Bring the sauce to the boil and check the seasoning
  • Once both are cooked and hot combine and add the remaining fresh torn basil
  • Add the Parmesan and the olive oil and mix through
  • Place in a bowl and top with a little more parmesan