After a long Easter weekend we are now back to work which means one thing – an easy mid-week
dinner! Penne arrabiata is quick to make, the sauce is light, tastes delicious and there might even be some leftover for dinner the following evening!
I use fresh tomatoes and add some anchovies to the sauce to give it that extra kick. You have already saved on the calories by making your own sauce instead of buying jars of it from a supermarket that are packed full of salt. This also tastes better!
Have a good start to the week!
Ingredients: The sauce serves up to 4
3 cloves garlic (crushed)
1 large onion (diced)
handful of fresh basil (finely chopped) plus extra for garnish
1 tbspn dried oregano
1 small tin anchovies
1 tbspn red paprika
1 tspn crushed chilli flakes
1 tbspn wocester sauce
2 tbspn grated parseman
2 tbspn tomato puree
salt/ ground black pepper
Boil the pasta with a pinch of salt and cook according to packet instructions. Drain and plate up.
In the meantime put the tomatoes into a large bowl and pour in boiling water from a kettle. Leave the tomatoes for 2 minutes.
Heat 1 tbspn olive oil in a large pan and add the onions with a pinch of salt. Add the garlic and cook on a gentle heat.
Take the tomatoes out of the bowl and the skins will easily peel off. Roughly chop them and add to the pan. Put the pan on a medium heat and leave to simmer for 5 minutes.
Drain the anchovies out of the tin and add to the pan, letting them flake and break into smaller pieces. Add the chopped basil, black pepper, oregano, chilli flakes, wocester sauce and tomato puree. Mix well.
Stir in the parmesan cheese, dash of olive oil and leave on a medium heat for a further 10 minutes.
Pour the sauce over the pasta and garnish with some more black pepper and fresh basil leaves.