Living in Italy you learn to eat and make so many different pasta dishes, some are light and quick and some are heavier and creamier. I really can’t say which I prefer because I am a die-hard pasta lover and in my humble opinion any pasta is a good pasta! I will never say no to a plate of pasta.
Needless to say I make pasta at least 4 times a week, some days I have more time than others days so I can make a more time-consuming pasta or soup. But when time is short and I start to tear my hair out because the hungry Italians will be soon coming through that door in about 30 minutes and I need something delicious and quick, this is one of the pasta dishes I rely on, Penne All’Arrabbiata, which means literally angry in English. The reason it is called angry is due to the heat of the hot peppers in the sauce, so the more you add the hotter it gets and don’t forget to add some capers, which gives the pasta a unique flavour.
I always reason as long as I have a pasta dish the rest is easy, and this pasta, Penne All’Arrabbiata is ready and on the table in 15 or 20 minutes tops. While your sauce is cooking and thickening and Oh that amazing, beautiful aroma, you can cook your pasta. Toss together and there you go dinner is served. Buon Appetito!
- 1 1/2 cups canned tomatoes 400 grams, chopped nothing added
- 3 tablespoons capers 30 grams, rinsed before cooking
- 3 tablespoons olive oil 45 grams
- 1 cloves or 2 of garlic chopped
- hot pepper flakes as much as desired
- 1/4 teaspoon salt 1 1/4 grams
- 1/4 cup chopped fresh Italian parsley 7 1/2 grams
- 3 cups cooked penne pasta 700 grams, 1 1/2 - 2 cups dry
In a large pot of salted boiling water cook pasta al dente, drain. While pasta is cooking prepare the sauce.
In a medium to large frying pan add oil, and garlic sauté for approximately 1 minute add the hot pepper flakes, salt, tomatoes and capers, continue to cook on low to medium until thickened, approximately 10-15 minutes. Add drained cooked pasta and toss gently to combine. Top with chopped fresh parsley. Enjoy!