Firey Penne Arrabiata


After a super long and exceptionally freezing day at work (I’ll be damned if I can find anyone who’s office has a perfect temperature!) I needed something tasty that would warm me up, what better to satisfy than a spicy bowl of pasta!

Serves: 2
Time: 30 mins 

2 cups of pasta (I used wholewheat penne)
1 can of Cirio chopped tomatoes (you can of course use any tinned chopped tomatoes but these are the best!)
5 cloves of garlic, chopped finely
3 green chillies, chopped finely
handful of black olives, sliced
handful of fresh chopped basil, cut roughly
2 tbsp olive oil
1/2 a small white onion (this is optional, but a great alternative if you fancy changing it up. It gives the sauce more texture and a subtle sweetness)

1. Put pasta on boil in salted, olive oiled water to prevent pasta from sticking. Cook for time instructed on packaging and set to one side. Make sure you keep the water it was cooked in
2. Heat olive oil in a saucepan on medium heat, add garlic, chillies (and onion if using) and cook until garlic is fragrant (1-2 minutes)
3. Add chopped tomato tin and stir through, bringing it to the boil and then reduce temperature
4. Add chopped basil and olives and let sauce simmer for a couple of minutes (sauce should thicken slightly)
5. Add couple tbsp of salty water from the pasta and stir
6. Add the pasta, stir to coat in the sauce
7. Serve immediately with bread of choice (to mop up the sauce) and parmesan if required

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