Penne Arrabbiata

Youssef Al-OtaibiChef

Ingredients

• Penne Pasta
  0.5 kilogram
• Garlic, minced
  6 clove
• Tomatoes, peeled and chopped
  4 piece
• Crushed red chili pepper
  2 teaspoon
• Dried Oregano
  1 teaspoon
• Parsley, chopped
  2 tablespoon
• Grated Parmesan cheese
  0
• Olive oil
  6 tablespoon
• Salt
  0

Steps

1. 1

   Boil the pasta according to the instructions on the package until it is half cooked Al Dente. Drain well and reserve 1/3 cup of the cooking water.

   Required Tools:

   Pot

   5 min
2. 2

   Heat 4 tablespoons of olive oil over medium heat in a large pot. Add the garlic and red chili pepper and stir until the garlic is soft and golden.

   Required Tools:

   Frying Pan

   5 min
3. 3

   Add the tomatoes, oregano, and salt. When the mixture starts to boil, reduce the heat and let the pot simmer until the mixture thickens, stirring occasionally.

   10 min
4. 4

   Pour the pasta over the tomatoes along with the reserved cooking water, then add two tablespoons of olive oil, parsley, and salt, and stir the mixture well, then add salt.

   5 min
5. 5

   To serve, place the Penne pasta in a deep dish and sprinkle grated Parmesan cheese on top.

   2 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Penne Pastaper 100g

Energy371 kcal

Protein13 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3.2 g

Total Sugars3.5 g

Dried Oreganoper 100g

Energy265 kcal

Protein9 g

Total Fat4.3 g

Carbohydrate68 g

Dietary Fiber42 g

Olive oilper 100g

Energy884 kcal

Total Fat100 g

Saltper 100g

Ash100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags