Effortless Penne Arrabiata fruchtig scharf (Print Version)
# Ingredients:
→ Main Stuff
01 -
100 g Parmesan cheese, grated fresh
02 -
1 handful fresh basil leaves
03 -
1 teaspoon brown sugar
04 -
1 pinch black pepper, freshly ground
05 -
1 teaspoon salt
06 -
1 tablespoon tomato paste
07 -
6 tablespoons olive oil
08 -
2 cans diced tomatoes (400 g each, top-notch if you can get it)
09 -
4 garlic cloves
10 -
4 red peppers
11 -
400 g short pasta like penne rigate
# Instructions:
01 -
Spoon out the pasta onto plates, sprinkle the basil strips all over, top with as much fresh Parmesan as you want. Eat right away.
02 -
Grab the cooked, still-dripping penne with a slotted spoon and plop them straight into the pan with your sauce. Stir everything well. Throw in a splash of pasta water if it seems dry. Let it sit and mingle on low for another 2 minutes.
03 -
Drop the penne into a big pot of salty boiling water. Cook until just right, however the packet says. Meanwhile, rinse and pat dry your basil, then cut it into skinny strips. Set the basil aside for later.
04 -
Keep the sauce bubbling gently on low for about 15 minutes with the lid half on. Stir now and then so it doesn't catch or splash.
05 -
Stir in the tomato paste, then pour in the diced tomatoes. Mix really well and season with salt, pepper, and a pinch of brown sugar.
06 -
Heat up olive oil in a big frying pan over medium. Toss in peppers and garlic and let them cook for about 8 minutes. You'll know it's ready when you smell that awesome garlic and there's just a touch of color on it. Don't let the garlic get dark.
07 -
Peel the garlic and slice it up thin. Cut the peppers in half lengthwise, rinse, pull out any seeds and fibers, then cut into slim rings. Like it spicy? Go ahead and leave the seeds and fibers in.
# Notes:
01 -
The sauce easily works with up to 500g of pasta, so you can make big portions if needed.