800g tinned cherry tomatoes (blended)
4 garlic cloves
- 1 chilli
- A bunch of basil
- Salt to taste
- Sugar to taste (may not be needed depending on your tomatoes)
- Lemon juice to taste
- 500g Yorkshire Pasta Penne Rigate
- Parmesan cheese (for serving)
Step by Step Instructions
Finely dice the garlic and chilli.
Place the tinned cherry tomatoes in a blender and blend until smooth.
In a pan, heat olive oil over medium heat and cook the diced garlic and chilli until they start to soften but don’t brown.
Add the blended tomatoes to the pan.
Tie the basil leaves together with kitchen twine add it to the sauce.
Reduce the heat to low and let the sauce simmer for about an hour, or until it thickens into a rich consistency.
Once the sauce is ready, remove and discard the basil leaves.
Season the sauce with salt, lemon juice, and sugar if needed, to balance the flavours.
In a separate large pot, bring salted water to a boil and cook the Yorkshire pasta penne rigate according to the packet instructions until al dente.
Add the cooked pasta to the Arrabbiata sauce, along with a bit of the reserved pasta water.
Cook the pasta in the sauce for a couple of minutes, reducing the sauce until it thickens and coats the pasta. Be careful not to overcook the pasta; it should just be long enough to absorb the flavours.
To serve, dish out the Arrabbiata pasta and garnish with shavings of Parmesan cheese.