I feel like my past two weeks have been under the Italian motto – and even not only food-wise. That’s why I decided for a simple Italian dish for this week’s recipe. I just made it a bit greener for us vegetarians. By the way, the term arrabiata actually just means something like angry and refers to the spicy sauce due to the chilli peppers. The recipe serves 2.
2 to 3 fresh chilli peppers
1 garlic clove
75g cherry tomatoes
1 bunch of rucola
250g penne pasta
2 tbsp olive oil
freshly grounded pepper
– small handful of basil leaves
Start by finely chopping the chilli peppers and the garlic clove. Cut the cherry tomatoes in halves. Wash the rucola and cut off the long stems. Finely grate the parmesan. Put everything aside.
Bring salted water to the boil. Cook the penne pasta until al dente, make sure to keep 50 ml of the cooking water when you drain the pasta.
Heat a big pan with olive oil and lightly braise the chopped chilli peppers and garlic in it. Add the tomatoes after some time, too. Deglaze everything with the cooking water and allow it to reduce for a short time.
Mix in the penne pasta, taste with salt and pepper and gently fold the rucola in.
Serve the dish sprinkled with parmesan and basil leaves.