Italian · Lunch · Dinner
Penne Arrabbiata
Penne all'arrabbiata
Whole wheat penne tossed in a fiery tomato sauce with plenty of garlic and chilli. It is simple, bold and satisfying, and made with just a modest splash of olive oil.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 4
Calories come from: Carbs 68% · Fat 18% · Protein 14%
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Ingredients
For 4 servings- 320 g (about 3 1/2 cups)Whole wheat penne
- 1 1/2 tbsp20 gExtra virgin olive oil
- 4 cloves12 gGarlic
- 1 tspDried red chilli flakes
- 2 cans (400 g each)Canned whole peeled tomatoes, no salt added
- 1/4 tspSalt (for the sauce)
- 1 tsp6 gSalt (for the pasta water)
- 3 litres3,000 gWater (for boiling pasta)
- 1 small handful, chopped10 gFresh flat-leaf parsley
Steps
- 1
Bring the 3 litres of water to a boil in a large pot and add the 1 tsp of salt.
- 2
While the water heats, peel and thinly slice the garlic and chop the parsley.
- 3
Pour the canned tomatoes into a bowl and crush them by hand or with a fork.
- 4
Warm the olive oil in a large frying pan over medium-low heat.
- 5
Add the garlic and chilli flakes and cook gently for 1-2 minutes until fragrant, without letting the garlic brown.
- 6
Add the crushed tomatoes and 1/4 tsp salt, then simmer very gently, stirring now and then, for 15-18 minutes until thickened.
- 7
Meanwhile, cook the penne in the boiling water for about 11 minutes, or until al dente.
- 8
Scoop out about 1/2 cup of the pasta water, then drain the penne.
- 9
Add the penne to the sauce and toss over low heat for 1 minute, adding a splash of the reserved pasta water if it looks dry.
- 10
Taste, adjust the chilli, then scatter the parsley over and serve.
Swaps, storage and make-ahead
Swaps
- Use regular durum wheat penne instead of whole wheat if you prefer a milder flavour and softer bite.
- For a gluten-free version, use a penne labelled gluten-free and cook it according to the packet timing.
- Swap the parsley for a few torn fresh basil leaves for a sweeter, more classic finish.
- Stir in diced courgette or red pepper with the tomatoes to stretch the sauce and add more vegetables.
Storage
Refrigerate leftovers in a covered container within 2 hours and eat within 3 to 4 days, reheating with a splash of water until steaming hot. The sauce on its own freezes well for up to 3 months, but the dressed pasta is best not frozen as it turns soft.
Make ahead
Make the sauce up to 3 days ahead and keep it covered in the fridge, then reheat it gently while the penne boils and toss together just before serving.
Nutrition values are for the recipe as written.
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Allergens and nutrition
Contains: Gluten
Check the labels of packaged ingredients for allergens and suitability for your diet.
Full nutrition
| Per serving (1,043 g) | Per 100 g | |
|---|---|---|
| Calories | 365 kcal | 35 kcal |
| Protein | 13 g | 1.2 g |
| Carbohydrates | 67.1 g | 6.4 g |
| of which sugars | 7.4 g | 0.7 g |
| Fiber | 11.4 g | 1.1 g |
| Fat | 8 g | 0.8 g |
| of which saturated | 1.1 g | 0.1 g |
| Sodium | 784 mg | 75 mg |
Nutrition is calculated from USDA FoodData Central data and may differ from what you cook.
