Chef Angelo Franchini of the European Art of Taste, an Italian campaign to promote locally grown food, reveals the secrets of a classic arrabiata.
1 litre water
3 tbsp extra virgin olive oil
1 tbsp garlic
A handful of parsley (optionally, use basil), finely chopped
2 tsp chilli flakes
2 small (or 1 big) tomatoes, finely chopped or puréed
1 cup stock or white wine
2 tbsp Provolone cheese, grated
Salt and pepper to taste
Boil water. Add a teaspoon of salt and penne. Cook the pasta till al dente. This should take 8-10 minutes. Strain the pasta and keep aside.
For the sauce, heat 2 tbsp oil in a pan and sauté the garlic. Put in chopped parsley and chilli flakes and mix well. Add tomatoes, season with salt and pepper. Cook for a minute and add the stock or wine. Cook for 2-3 minutes.
Add the pasta to the sauce. Add 2-3 tablespoon of water and let it cook for a couple of minutes. Toss well to mix the sauce with the pasta. Do not stir too much.
To serve: Put the pasta in the middle of the plate, grate cheese over it. Drizzle a teaspoon of extra virgin olive oil and garnish with a sprig of parsley. Serve hot.