Vegan Recipes

Penne Arrabiata

500g penne rigate
1kg tomatoes
1 onion
3 finely sliced cloves garlic
3 or 4 chillies
5 or 6 large basil leaves
Water
Extra virgin olive oil

• Boil the tomatoes first. Slice off the upper part where the stalk is and boil them in water for 5 to 10 minutes until the skin is breaking. Remove them from the boiling water and peel them whilst still hot. If they are adequately boiled then the skin will peel off easily.
• Slice the onion into tiny rings and peel the garlic.
• Put all the ingredients together in the sauce pan still cold - this is the trick for this sauce. Heat the pan on low, stirring the sauce until the tomatoes start to melt, then leave until it begins to resemble a gravy. It will take about 30 to 40 minutes to cook the sauce, after which you can process the sauce through a blender if preferred.
• Boil the water for the pasta and drop the penne into the boiling water. Cook until al dente (about 10 minutes).
• Take a frying pan and put a few drops of olive oil in. Pour the penne in and add the sauce on high heat for 2 minutes, keeping the pasta on the move.

Serves 6 people


Recipe supplied by Diego Bianchi, Como, Italy