Penne arrabbiata

A recipe from The Silver Spoon
Penne arrabbiata
Penne arrabbiata

Preparation: 10 minutes

Cooking: 30 minutes

Serves: 4 people


6 tablespoons oil

2 garlic cloves

½ fresh chilli, seeded and chopped

500g (1lb 2oz) tinned chopped tomatoes, drained

350g (12oz) penne lisce

1 tablespoon chopped fresh flat-leaf parsley



Heat the oil in a frying pan, add the garlic cloves and chilli and cook until the garlic browns.

Remove the cloves from the pan and discard. Add the tomatoes to the pan, season with salt and cook for about 15 minutes.

Cook the penne in a large pan of salted boiling water until al dente, then drain and tip into the frying pan.

Toss over a high heat for a few minutes, then transfer to a warm serving dish.

Sprinkle with the parsley and serve immediately.

You May Also Like


Phaidon is the premier global publisher of the creative arts with over 1,500 titles in print. We work with the world's most influential artists, chefs, writers and thinkers to produce innovative books on art, photography, design, architecture, fashion, food and travel, and illustrated books for children. Phaidon is headquartered in London and New York City.
Read more