Penne Arrabbiata with Fresh Basil
Penne tossed with a garlic chilli tomato sauce simmered with tomato puree and dry white wine, finished with basil and parmesan.
- 320 g penne pasta
- 400 g canned chopped tomatoes
- 4 whole garlic cloves
- 1 tsp dried red chilli flakes
- 4 tbsp extra virgin olive oil
- 20 g fresh basil
- 80 g parmesan cheese
- 2 tbsp tomato puree
- 100 ml dry white wine
- 1 tsp salt
- ½ tsp black pepper
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring a large pot of salted water to boil and cook penne according to package instructions until al dente
- Step 2
Meanwhile, thinly slice garlic cloves and tear basil leaves, keeping some whole for garnish
- Step 3
Heat olive oil in a large pan over medium heat, add garlic and chilli flakes, cook for 1 minute until fragrant
- Step 4
Add tomato puree and cook for 1 minute, then pour in white wine and let it bubble for 2 minutes
- Step 5
Add canned tomatoes, season with salt and pepper, simmer for 8-10 minutes until sauce thickens
- Step 6
Reserve 100ml pasta cooking water before draining the penne
- Step 7
Add drained pasta to the sauce with half the torn basil leaves
- Step 8
Toss everything together, adding pasta water gradually until sauce coats the pasta nicely
- Step 9
Remove from heat and stir in half the grated parmesan
- Step 10
Serve immediately topped with remaining parmesan, fresh basil leaves and extra chilli flakes if desired
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