Spaghetti arrabbiata

Name: Spaghetti arrabbiata
Total time: 25 min
Cuisine: Italian
Ingredients: 400g penne; 3 tbsp olive oil; 4 garlic cloves, thinly sliced; 2 red chillies, finely chopped; 1 tsp dried chilli flakes; 2 tins chopped tomatoes (400 g); 1 tsp caster sugar; 15g flat leaf parsley, chopped

A fiery tomato and garlic sauce on penne. Cheap, quick and vegan if you skip the cheese.

Time25 min
LevelEasy
Costabout £0.80 a head

4 servings

Ingredients

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400 gpenne
3 tbspolive oil
4garlic clovesthinly sliced
2red chilliesfinely chopped
1 tspdried chilli flakes
2tins chopped tomatoes (400 g)
1 tspcaster sugar
15 gflat leaf parsleychopped

Method

1
Warm the oil in a large pan over a low heat. Cook the garlic, fresh chilli and chilli flakes for 2 minutes without browning.
2 min
2
Add the tomatoes, sugar and a good pinch of salt. Simmer for 15 minutes until thick.
15 min
3
Meanwhile cook the penne in salted boiling water for 11 minutes, then drain, keeping a cupful of the water.
11 min
4
Toss the penne through the sauce with a splash of pasta water.
5
Stir in the parsley and serve.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.