Penne Arrabiata

Penne Arrabiata

niedziela, 26 stycznia 2014

Penne Arrabiata

Time: 40 mins

Ingredients

• 3 tablespoons extra virgin olive oil
• 3 garlic cloves, crushed
• 1 (28 ounce) can diced tomatoes, in sauce
• 1 teaspoon crushed dried red chili
• 2 teaspoons dried basil, more if using fresh
• 1 pinch black pepper
• 1 lb dry penne pasta
• 1/2 cup finely grated pecorino romano cheese, plus
• extra finely grated pecorino romano cheese, for serving

Directions

• 1 Put oil in a heavy saucepan over medium heat.
• 2 Add garlic cook for 5 minutes until beginning to turn golden, careful not to burn.
• 3 Turn down to medium low.
• 4 Add chili and stir.
• 5 Add Tomatoes and sauce and stir.
• 6 Put a plenty of salted water on to boil in a big saucepan.
• 7 Cook sauce for about 20 minutes stirring occasionally.
• 8 Cook penne until al dente.
• 9 Strain pasta.
• 10 Push sauce through moulie or meshed strainer into saucepan with the back of a spoon getting as much through as you can.
• 11 Heat and add 1/2 cup of pecorino cheese.
• 12 Taste for seasoning.
• 13 Add cooked penne and toss.
• 14 Serve hot with extra pecorino cheese at the table.