For penne arrabiata, you will need:

400g (dry weight) penne pasta, slightly undercooked
1 to 2 tbsp chopped chilies according to taste
500g tomato passata
1 tbsp chopped parsley
1 tbsp chopped basil
1/2 onion, finely chopped
4 cloves of garlic, thinly sliced
1 stick of celery, finely chopped
2 tbsp tomato puree
1 vegetable stock cube
100ml olive oil
1/2 cup grated parmesan
salt and pepper

(serves 4)

In a large frying pan, fry the chilies, onion, celery and garlic in the olive oil over medium heat for 3 minutes. Add passata, tomato puree and vegetable stock cube and simmer on medium heat for 5 minutes. Toss in the pre-cooked penne and cook for 2 minutes, stirring all the time. Stir in the parsley and basil, add salt and pepper to taste and serve with parmesan sprinkled on top.

Did you know – Arrabbiata (the Italian word for angry) is a Roman sauce of garlic, tomatoes, and red chili cooked in olive oil. Basil is sometimes used, although the majority of chefs in Italy do not use basil for this recipe. The dish is usually served with pasta and chopped fresh parsley sprinkled on top.