Ingredient for 2 people
Penne pasta 180g (6.8 oz)
plum tomatoes 200g (7 oz)
2 tablespoons extra virgin olive oil
1 tablespoon Ariosto garlic and chilli
Pecorino Romano cheese 30g
Parsley
Salt
Method:
Pour the oil in a frying pan with a tablespoon of Ariosto garlic and chilli and pan fry.
Add the tomatoes and a little water, salt and cook for 10-15 minutes.
Meanwhile cook the penne in salted water, drain al dente and add to the sauce.
Stir the penne for a minute to suck up all the flavor, add the chopped parsley, the freshly grated Pecorino Romano cheese and serve.
Pair the Penne arrabbiata with a Campi Flegrei white wine.
Prepared, tried and tested by: Saverio Lo Presti
Now this looks super delicious
Thanks, I will pass your message to FB member Saverio
My pleasure
🙂
Looks SO good!!
Thanks, do try it and let me know what you think
Looks delicious! Your blog always makes me hungry.
Thanks, so glad to hear this – enjoy
No problem!