Penne all' Arrabbiata

Von Vincenzo's Plate · 20 Min.

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Zubereitung

1. Bring 5 litres of water to a boil over high heat.
2. Heat 4 tablespoons of extra virgin olive oil in a large saucepan, then add the garlic and chillies and cook until the garlic turns golden.
3. Open the cans of peeled tomatoes into a bowl, add a pinch of salt and the dried herbs, and crush with a fork.
4. Chop a generous amount of parsley.
5. Add the tomatoes and parsley to the saucepan, stir, and simmer over medium heat for 10–15 minutes, stirring occasionally.
6. When the water boils, add 2 spoons of sea salt, then add the penne.
7. Cook the penne for 12 minutes.
8. Drain the pasta, reserving a little of the cooking water, and add the pasta to the sauce with a splash of the water.
9. Simmer for 10 seconds, then stir until the penne is coated in sauce.
10. Serve on a flat white plate topped with grated Parmesan or Pecorino Romano.

Zusammengefasst aus dem Video von Vincenzo's Plate. Schau es dir für die Details an.

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KnoblauchKäseTomateParmesanNudelnPenne