Classic Penne Arrabbiata With Andrea Lucy Flanagan
Ingredients
4 tbsp extra virgin olive oil
2 red chillies, finely sliced
2 cloves of garlic, sliced
600g tin Biona chopped tomatoes
1 tbsp tomato puree
400g Biona wholegrain spelt penne pasta
a handful of basil leaves
vegetarian parmesan cheese shavings, to serve
Method
1. Heat the oil in a frying pan over a gentle heat, add the chili and garlic to the pan, sauté for 1 minute, then add the basil leaves and allow to cook for another minute.
2. Add the tin of tomatoes, bring to a simmer, and cook gently for 10 minutes until the sauce has thickened. Season to taste.
3. Cook the pasta according to the packet instructions, in a large pot of salted boiling water.
4. Drain the pasta, reserving a small amount of the cooking water.
5. Toss the penne in the sauce with a little of the cooking water.
6. Serve in bowls with parmesan shavings and some more basil.
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