Eaten enough chocolate to sink a small ship this Easter? Me too… Penne al’arrabiata anyone?
Serves 2 / Hands on time 15-20 mins / Total time 15-20 mins / V
2 garlic cloves, peeled and finely chopped
¼ tsp salt flakes
1 tbs Pomora extra virgin olive oil
¼ tsp of chilli flakes (½ tsp if you like it spicy)
1 can of good quality plum tomatoes
1 tbs tomato purée
1 ball vegetarian buffalo mozzarella or burrata
150g penne pasta
Fresh basil to serve
TIP: I strongly recommend using good quality tinned plum tomatoes for this recipe, it makes a huge difference to the flavour.
OPTIONAL EXTRA: If you’re a fan of olives, try adding two handfuls of chopped black olives to the sauce before serving.
1. Set a full kettle on to boil and measure out your penne and put in a large saucepan along with a good pinch of salt.
2. Meanwhile in a large frying pan or pot, add 1 tbs of extra virgin olive oil and warm over a low to medium heat. Peel and chop your garlic and add it to the oil along with the salt – you don’t want to fry the garlic, only infuse the oil with it so watch that it doesn’t start to brown. Infuse for a few minutes before adding the chilli flakes.
3. Once the kettle has boiled, pour over the penne and set over a high heat. Cook according to packet instructions.
4. Add 1 tbs of tomato puree to the garlic and chilli infused oil and cook for a couple of minutes stirring constantly before adding the can of plum tomatoes. Using a spoon break the plum tomatoes up as much as you can before upping the heat and simmering for a good 5 mins or until your pasta is ready.
5. Drain the penne and pour straight into the sauce, stirring until well coated. Spoon into bowls and finish topped with torn the mozzarella;/burrata, fresh basil, a good crack of black pepper and drizzled with extra virgin olive oil.
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V – Vegetarian