Vegetarian

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Penne Arrabiata

This Roman classic is simplicity at its best and the ideal pasta to keep in your back pocket for when you need flavour in a flash. Plenty of garlic, herbs and chilli flakes make this basic tomato sauce sing. We’ve added a golden, pan-fried crumb for a little extra texture.

Spicy

30 Minutes

Recipe

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01

Cook Pasta

Cook pasta in a large saucepan of salted, boiling water for 8–10 minutes or until al dente. Drain and set aside.

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02

Prepare Vegetables

Peel and thinly slice garlic. Pick basil leaves from their stems. Open can of tomatoes.

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03

Make Garlic Breadcrumbs

Heat 20ml (1 tablespoon) olive oil in a medium non-stick frypan over medium heat. Add panko breadcrumbs and ½ the garlic and cook, stirring, for 3–4 minutes or until golden. Remove from pan and set aside. Wipe out frypan.

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04

Make Sauce

Add remaining oil to frypan and place over medium heat. Add remaining garlic and chilli flakes and cook, stirring, for 1 minute or until fragrant. Add dried oregano, most of the basil (reserving some to serve), sugar and tomatoes and cook, carefully breaking up some of the tomatoes with the back of a wooden spoon, for 5 minutes or until slightly thickened.

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05

Add Pasta

Add pasta to pan, season with salt and pepper and stir well to coat in sauce. Cook for a further 1 minute or until pasta is hot.

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06

Plate Up

Divide pasta between bowls and top with breadcrumbs, parmesan and reserved basil leaves to serve.

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Penne Arrabiata

Fabulous fresh ingredients

Wonderful recipes that are delicious and nutritious and good value for money

Ericca

Easy to cook

Very tasty and quick to cook which is a big help during the week when you are working.

Helen

Great quality produce

The recipes are so much better than all other meal kits I’ve tried over the years.

Asami