Pentette all’arrabbiata is a classic dish from Italian cuisine that combines the delicacy of pentette, a type of fresh pasta similar to penne, with the lively and spicy arrabbiata sauce. This recipe offers a perfect balance between the pasta’s sweetness and the passionate character of the sauce, creating a dish that will satisfy palates in search of intense flavors. Here’s how to prepare it.
1. Ingredients:
• 350g pentette pasta
• 400g canned crushed tomatoes
• 3 cloves of garlic, minced
• 1-2 red chili peppers, chopped (adjust to taste)
• 1/4 cup olive oil
• Salt to taste
• Fresh basil leaves for garnish
2. Boil Pasta:
Cook the pentette pasta in a large pot of salted boiling water until al dente. Drain and set aside.
3. Prepare Sauce Base:
Heat olive oil in a pan over medium heat. Add minced garlic and chopped chili peppers. Sauté until fragrant and garlic is golden.
4. Add Tomatoes:
Pour in the crushed tomatoes. Cook for about 10 minutes, letting the sauce thicken and flavors meld.
5. Spice it Up:
Adjust the level of spiciness by adding more chili peppers if desired. Stir well to incorporate.
6. Season:
Season the sauce with salt to taste. Remember that the pasta will absorb some of the salt, so be careful not to overdo it.
7. Combine Pasta and Sauce:
Add the cooked pentette pasta to the pan with the sauce. Toss to coat the pasta evenly.
8. Simmer Together:
Let the pasta simmer in the sauce for a few minutes, allowing it to absorb the flavors.
9. Serve:
Plate the pentette all’arrabbiata in individual dishes. Garnish with fresh basil leaves for added freshness.
10. Enjoy:
Serve the dish hot and enjoy the perfect balance between the pasta’s delicate texture and the fiery kick of the arrabbiata sauce.
Buon appetito!