Penne all'Arrabbiata

The arrabbiata is a typical dish from Lazio. Recipe and content by CucinacoNoi

Ingredients:

• One kilo and 200 grams of ripe tomatoes,

• A bunch of parsley

• 2 cloves of garlic

• 2 chili peppers

• 360 grams of penne

• salt and extra virgin olive oil.

Instructions:

1. The first thing to do is putting on the stove a pot with water for the pasta and a casserole for the tomatoes. Then let's go and prepare them: let's make a cross incision in the opposite part of the peduncle and immerse them in boiled water for a few seconds.

2. Then drain them and immerse in a basin with water and ice to stop their cooking. At this point you can peel them. The cold water step is very important to prevent a large part of the pulp from keeping attached to the skin.

3. Once you have peeled all the tomatoes, cut them into 4 parts and eliminate the seeds. So prepare a Concassé, which means to cut tomatoes in little cubes of about a cm.

4. After having minced garlic and parsley and cut the chili pepper, let's prepare the sauce.

5. Pour the extra virgin olive oil into a pan.

6. Add the garlic and the chili pepper and let it brown at moderate heat to let the garlic release its aroma little by little.

7. When the garlic is slightly brown, add a spoon of parsley

8. Let it brown for a few seconds and add immediately the tomato.

9. Rise the heat/ add some salt/ and a little ladle of water.

10. After ten minutes of cooking, add another ladle of water to the sauce

11. Let it cook start cooking also the pasta. Then add some salt, and pour the penne.

12. The pasta is cooked al dente, so drain and pan-fry it.

13. Add a ladle of the pasta cooking water. So pan-fry it and let it flavor.

14. Keep an high heat and add another bit of parsley. At this point put off the stove and plate.

15. Let's finish with a sprinkle of minced parsley.