Cooking with Lounge | Pasta, quick and simple

Cooking with Lounge | Pasta, quick and simple

Chef Angelo Franchini of the European Art of Taste, an Italian campaign to promote locally grown food, reveals the secrets of a classic arrabiata.

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Penne all’Arrabiata

Serves 2


100g penne

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.