Penne Al Arrabiata with cherry tomatoes
From alagrecque 17 years ago
- 25 minutes to make
- Serves 4
A classical Italian dish that uses cherry tomatoes marinate ahead instead of common tomatoes
Ingredients
- 500 gr. pasta penne or other shopping list
- 4 tbs extra virgin olive oil shopping list
- 3 cloves garlic chopped shopping list
- 1 tsp red pepper flakes shopping list
- 1/4 tsp salt shopping list
- 1/4 tsp pepper shopping list
- 1 kilo cherry tomatoes shopping list
- 1/4 cup dry white wine shopping list
- 1 tsp lemon zest shopping list
- 1 tbs white sugar shopping list
- 2 tbs parsley roughly chopped shopping list
- 6 leaves fresh basil chopped shopping list
- 1/4 cup pecorino romano cheese grated shopping list
How to make it
- Wash and dry the tomatoes.
- Cut them in half, and place in a bowl with the garlic, red pepper flakes, parsley, basil and wine. Let marinate for approx. 10 minutes.
- Heat the oil in a large frying pan over high heat and add the tomato mixture. Cook for 2-3 minutes, stirring often with a wooden spoon. Season with salt and pepper and add the sugar and lemon zest.
- Cook for about 3 more minutes and remove from heat. Do not overcook the tomatoes, they should be firm and retain their skins.
- Meanwhile cook the pasta in a large pan of salted, boiling water until al dente.
- Drain the pasta and add the tomato mixture in the frying pan. Cook for 5 minutes more over high heat, tossing constantly, so that the tomato sauce is absorbed by the pasta as it finishes cooking.
- Sprinkle with the grated cheese and serve.
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