Ingredients
800g tinned cherry tomatoes (blended)
4 garlic cloves
- 1 chilli
- A bunch of basil
- Salt to taste
- Sugar to taste (may not be needed depending on your tomatoes)
- Lemon juice to taste
- 500g Yorkshire Pasta Penne Rigate
- Parmesan cheese (for serving)
Step by Step Instructions
Step 1
Finely dice the garlic and chilli.
Step 2
Place the tinned cherry tomatoes in a blender and blend until smooth.
Step 3
In a pan, heat olive oil over medium heat and cook the diced garlic and chilli until they start to soften but don’t brown.
Step 4
Add the blended tomatoes to the pan.
Step 5
Tie the basil leaves together with kitchen twine add it to the sauce.
Step 6
Reduce the heat to low and let the sauce simmer for about an hour, or until it thickens into a rich consistency.
Step 7
Once the sauce is ready, remove and discard the basil leaves.
Step 8
Season the sauce with salt, lemon juice, and sugar if needed, to balance the flavours.
Step 9
In a separate large pot, bring salted water to a boil and cook the Yorkshire pasta penne rigate according to the packet instructions until al dente.
Step 10
Step 11
Add the cooked pasta to the Arrabbiata sauce, along with a bit of the reserved pasta water.
Step 12
Cook the pasta in the sauce for a couple of minutes, reducing the sauce until it thickens and coats the pasta. Be careful not to overcook the pasta; it should just be long enough to absorb the flavours.
Step 13
To serve, dish out the Arrabbiata pasta and garnish with shavings of Parmesan cheese.
