Friday, January 16, 2015


let's make penne al’arrabiata for tonight
penne al’arrabiata, image: anders haggstrom via taverne agency, recipe: leonoor ottink, after the break.
500 g penne
2 cans  tomatoes, chopped
olive oil
1 onion, chopped
1 garlic clove, sliced
1 tsp dried chilli flakes
bunch of flatleaf parsley, stems and leaves chopped apart
freshley grated parmesan cheese
salt and freshly ground pepper

fry the onion, chopped parsley stems and garlic gently in olive oil. 
add tomatoes, chili, salt and pepper, and leave to simmer for 25-30 minutes. 
meanwhile, cook the pasta al dente. 
when the pasta is done, mix together with the sauce, stir in the chopped parsley leaves and drizzle with some olive oil.
serve with grated parmesan cheese.
serves 4 

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