Penne Arrabbiata


(*omit for vegetarians)

350g Penne Pasta
3 tablespoons Olive Oil
2 cloves Garlic, crushed
1/2 teaspoon Chilli powder or flakes or 2 deseeded, chopped fresh Chillies
1 can Cook Italia Chopped Tomatoes
1 tablespoon Cook Italia Tomato Purée
1 large handful Fresh Basil or a teaspoon of dried Basil
A good sprinkling of Cook Italia Grated Italian Hard Cheese*


Cook the Pasta in a large pan of boiling water, with a pinch of salt, for 10 to 12 minutes. 

While the Pasta is cooking, make the sauce:

Warm the Olive Oil in a pan on a medium heat, and then add the crushed garlic and cook, stirring, for about a minute, until it is softened but not burnt.

Add the chilli and cook for a further minute, stirring occasionally.

Add the Chopped Tomatoes and Tomato Purée, and if you are using dried basil, add that now too. Then when it’s bubbling gently, cover and cook for about 10 minutes.

Check the Pasta… when it is how you like it – ‘al dente’, or slightly softer, drain it and tip the hot, drained Pasta, and the fresh basil if using, to the pan with the sauce.

Stir well until the Pasta is thoroughly coated in the sauce.

Sprinkle with Grated Italian Cheese* (if using) for the truly Italian touch.

Serve immediately, and enjoy the results – and the praise!