Save to your scrapbook
Penne arrabiata with cherry tomatoes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1-2 tbsp olive oil
2-3 red chillies, seeded and finely chopped
2 cloves garlic, finely chopped
½ x 25g pack fresh basil, roughly torn
270g pack Waitrose Cherry Vine Tomatoes, halved
1 tbsp sun-dried tomato paste
150g essential Waitrose Penne
2 tbsp freshly grated Parmigiano Reggiano
Leafy green salad, to serve
1. Heat the oil in a medium saucepan and cook the chilli, garlic and half of the basil for 2 minutes. Stir in the tomatoes and paste, and simmer very gently for 10 minutes.
2. Meanwhile, cook the pasta in a large pan of boiling water according to the packet instructions, then drain and return to the pan. Stir in the arrabbiata sauce, remaining basil and the cheese, and toss well together.
3. Divide between 2 bowls and grind over some black pepper. Serve with a leafy green salad on the side.
Add more texture to this dish with toasted pine nuts. Simply toss a handful over the pasta at the end of step 2.
Typical values per serving:
62mg vitamin C, per serving
This recipe was first published in Fri Jun 17 11:50:00 BST 2016.