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JULY MONTHLY RECIPE: PENNE PASTA ARRABIATA

JULY MONTHLY RECIPE: PENNE PASTA ARRABIATA

PENNE PASTA ARRABIATA

It started as a simple honest pasta with spicy tomato sauce that evolved into more complex and flavoursome Century classic.

Great as a lunch, dinner or late night treat any time of the year this penne pasta dish doesn’t disappoint.

You can decide how much kick you are willing to take depending on your mood, here we like it spicy, rich and with the addition of  prawns.

Don’t get mislead by the tin tomatoes, they are the best option for a tomato sauce base, as they require less preparation time and most importantly they use ready ripen tomatoes that are picked and processed within a very short time.

Enjoy!

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(MAKES 5 PORTIONS)

INGREDIENTS

100gr SUNDRY TOMATO PASTE

2  SLICED CHILLIE, SEED ON

PINCH DRY SMOKED CHILLI

2  LARGE BANANA SHALOTTS DICED

2  SPRING OF THYME

1  CLOVES OF GARLIC

80ml OLIVE OIL

15gr BASIL LEAVES

15ml   RED WINE VINEGAR

7 gr SUGAR

100gr PECORINO DOP

500gr PENNE DE CECCO

800gr PEELED TOMATO

 

METHOD

  1. Firstly start by draining the tin tomatoes in a colander and set a side. In a pan cook gently the shallots, chillies, garlic & thyme with some of the olive oil, add the drained tomato and cook for  10 minutes then  add the remaining tomato liquids and sundry tomato paste.

  2. In a small pan bring the red wine vinegar & sugar to a boil and add it to the tomato sauce, this will balance the acidity from the tomatoes. (Do not season the sauce prior that step)

  3. Drizzle with olive oil, season and let it simmer gently for 30 minutes.

  4. In the meanwhile bring a large pot of water with salt to the boil, cook the penne to your liking (6 to 8 minutes)We suggest using Penne De Cecco, great quality dry pasta and widely available. Once cooked refresh under cold water, drain and drizzle some olive oil to avoid them sticking together and set aside.


When you are ready to serve:

  1. In a pan, pan fry the tiger prawns with olive oil, cook for a couple of minute on one side add some butter to achieve a golden colour, this is crucial for the taste.

  2. Drop the pasta in hot water to heat up for two minutes, add them to the pan with prawns along with the arrabiata sauce and 3- 4 spoons off water. Cook for a couple of minutes to enable the pasta to drink up some of the sauce, chop 4 leaves of basil and add in with a generous amount of olive oil.

  3. Rectify seasoning, toss and dress on a bowl, grate some pecorino using a grater, sprinkle with few leaves of basil.