Penne all'arrabbiata
Pair with Flea Violante Beer – Belgian Strong Ale
Prep time: 20 minutes
Ingredients for 2 people
- Straight penne pasta – about 250 g
- Yellow and red peeled tomatoes
- Fresh parsley – a nice bunch
- Garlic
- Fresh or dried chili peppers
- Flea Extra Virgin Olive Oil
Procedure
First, chop the garlic into small pieces and add it to the pan—ideally a wok. Add the oil and turn on the heat. Then add the fresh parsley stems.
Use yellow and red peeled tomatoes; if you only have red tomatoes, that’s fine too. Drain off the excess water using a colander.
As soon as the garlic is golden brown, remove it from the pan along with the parsley. Remove the wok from the heat and add the peeled tomatoes. Return the wok to high heat until the liquid from the tomatoes has evaporated, then add salt and chili pepper. To always have fresh chili pepper on hand, simply freeze it and grate it directly into the pasta sauce while still frozen.
Add the penne to the boiling water, and while the pasta is cooking, chop the fresh parsley leaves.
Drain the pasta 2 minutes before it’s done cooking and add it to the wok. Turn on the heat and let it coat. Finally, add the parsley leaves.
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