Penne al'arrabiata

January 24, 2017
Family Verdict:


  • 3 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta
  • 1 medium hot chilly, finely sliced
  • 3 garlic cloves, chopped
  • handful basil leaves
  • can chopped tomato
  • salt, to taste
  • 200g penne pasta (or however much you need to satisfy your hunger)
  • parmesan shavings (or similar vegetarian hard cheese), to serve
  1. Heat the olive oil in a pan. Add the chilli and garlic. After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
  2. Add the chopped tomatoes to the frying pan.
  3. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.
  4. Meanwhile, cook the pasta in large saucepan of boiling, salted water with a dash of olive oil. Drain the pasta and add to the tomato sauce, toss to coat. Serve with shavings of parmesan.


Well its a busy Tuesday and I am back late. The Two Younger Offspring are very kindly being given supper by a friend before going to Brownies. I get home after a longish day and the stuff that I shopped for at the weekend is really for a long cook - and I don't have the time or patience to wait really. I also have to feed the Boy at some point but he isn't home yet so it needs to be something that can be re-heated. And made from a store cupboard

Thoughts always turn to pasta at this point, but what to have with it. I was thinking brocolli, chilli and garlic but I am not sure The Boy would go for that, which just means I would need to do something else later - and I fancy something without meat. So, Arrabiata - a tomato, garlic and chilli pasta sauce that can be on the table in 15 minutes from a standing start.

And so it was, I managed to cook and eat it before I needed to go out and collect from Brownies. For the Boy, he wanted some protein and so I cooked and added some diced chicken breast to the arrabiata and that suited him fine - he wolfed it with a ton of pasta.

The quantity below served the two of us well

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