The Angry Pasta - Penne All´Arrabbiata
This #homemadeMonday, which happened to also be a #meatlessMonday we prepared for you another easy Roman dish to cook on cold winter (I think autumn is about to say its goodbye by now). Arrabbiata means angry in Italian and while there´s nothing really angry about this dish, the hot chili peppers do get your heart racing! It´s one of André´s favourite dishes and for the longest time he kept adjusting the recipe to get to the level of perfection it is today. His secret ingredient? Corn. Yup, you heard me right. Keep reading to find out more.
500 g of penne
three ripe tomatoes
a can of corn
a tablespoon of olive oil
4 cloves of garlic
2 chili peppers (3-4 if you like them extra spicy; you can substitute them with piri piri sauce)
a branch of basil leaves
parmesan to finish (optional, you can skip this if you want the vegan option)
1. Chop the garlic cloves along with the chili peppers and fry them in the olive oil until you start smelling the chili peppers (about 3-4 minutes) while you boil the pasta.
2. Chop the tomato in small pieces and add them to your garlic and chili pan. Fry for another 3-4 minutes and add the corn. Note: If the consistency is not liquid-y enough, add some spoons of tomato sauce. We use the Basilico one from Barilla.
3. Add the pasta to your pan and cook for another 3 minutes, always stirring. I used gluten free pasta from Rummo, my favourite.
4. Serve the pasta on a plate and season with the parmesan and with some basil leaves on top.