Penne Arrabiata

Ingredients for making the Penne Arrabiata

Kosher salt and freshly ground black pepper

200 gms penne rigate (penne pasta with ridges) 

3 cloves garlic, chopped 

150 gms chopped tomatoes,

1/2 teaspoon red chile flakes 

1/2 teaspoon Italian seasoning 

6 leaves fresh basil, chopped, plus more for garnish

200 gms Block of Parmigiano-Reggiano, for garnish the pasta

10 gms red yellow pepper

3 gms chilly flakes

2 gms oregano

20 ml olive oil

Method of making the Pasta

1. Bring a large pot of water to a boil. Add kosher salt to the boiling water, then add the penne pasta. Cook according to the package instructions, about 9 minutes.(al dante)
2. In a large skillet over medium-high heat, add the olive oil and heat until the oil starts to shimmer. Add the garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add the chopped tomatoes, red chile flakes, Italian seasoning and salt and pepper to taste. Bring to a boil and cook for 5 minutes. Remove from the heat and add the chopped basil.
3. Drain the pasta and add it to the sauce. Garnish with Parmigiano-Reggiano flakes and more basil and serve hot.