Penne all'arrabbiata is a classic of Roman cuisine, loved for its strong and slightly spicy flavor. A simple dish, quick to prepare, bringing all the character of Italian tradition to the table.
Bring a pot of salted water to a boil and cook the penne al dente.
In a pan, heat the extra virgin olive oil with garlic and chili pepper.
Add the crushed canned tomatoes and cook over medium heat for about 10-15 minutes, adjusting with salt.
Drain the pasta and transfer it directly into the pan with the sauce. Mix well, adding a ladle of cooking water if necessary to better bind the sauce.
Finish with a sprinkle of parsley and mix.
Serve on a plate with a grating of grated Parmesan and a leaf of fresh basil.
Pot
Pan
Pairing wine
Ready plate
A quick, tasty, and spicy dish, enriched by the aroma of basil and the creaminess of Parmesan, perfect for those who love the bold taste of Italian tradition without sacrificing practicality.
Italy, Lazio
| Energy (kcal) | 171.33 |
| Carbohydrates (g) | 27.75 |
| of which Sugars (g) | 0.84 |
| Fat (g) | 5.04 |
| of which Saturates (g) | 0.72 |
| Protein (g) | 5.15 |
| Fiber (g) | 0.65 |
