Teen rang ka taak
Penne Arrabbiata Desi Style
Garlic, chilli and tomato, sharpened with a spoon of honey instead of the Italian sugar. Penne holds the heat of arrabbiata better than anything.
- 20 minutes
- Serves 2
- Easy
Ingredients
- 200 gDesi Penne
- 4Garlic cloves, thinly sliced
- 3 tbspOlive oil
- 1 tspChilli flakes
- 400 gTomatoes, crushed
- 1 tspHoney
- 1/2 tspSugar
- HandfulBasil or coriander
Method
- Warm the olive oil over low-medium heat and gently fry the garlic until it is pale gold, not brown. This takes about 3 minutes and should smell sweet rather than sharp.
- Add the chilli flakes and stir for 20 seconds.
- Pour in the crushed tomato, honey and sugar. Simmer 10 minutes until it darkens and thickens.
- Boil the penne until al dente, reserving a cup of the cooking water.
- Toss the pasta through the sauce with a splash of pasta water until every tube is coated.
- Scatter over herbs and serve with a hard grating of cheese.
Chef's notes
- Never let the garlic catch colour - arrabbiata turns bitter fast.
- Add a teaspoon of butter at the end if you want the sauce to sit glossier on the pasta.
More ideas
