Penne all’arrabbiata (recipe in description)

Penne All ‘arrabbiata with 24 cloves of garlic

Ingredients

250 g penne pasta
24 cloves of fresh garlic, thinly sliced
1/2 yellow onions, finely chopped
10-12 Campari tomatoes
2 tbsp garlic paste
1 tbsp red chili flakes or more to taste
Salt to taste
1/2 cup pasta water
1 jalapeno deseeded, diced
1/2 cup freshly grated parmesan cheese
1/3 cup extra virgin olive oil
Hand full of fresh basil

Method:

Boil the pasta according to package instructions in salt water. Once boiled reserve some pasta water, drain the rest of water and set aside.

In a skillet heat oil on medium low heat, add garlic. Saute for 30 seconds or until fragrant. Add onion, mix well. Add jalapeño
and red chili flakes. Add tomatoes and season with salt. Add in the tomato paste along with pasta water. Cover and cook on medium low until the tomatoes are tender. Cook for around 5 minutes uncovered mixing in between until the sauce thickens.

Add basil, taste and adjust the salt according to your liking.

Add in the boiling pasta. Garnish with freshly grated Parmesan cheese and basil. Serve warm.