Pasta Arrabiata with Anchovies and Pecorino
With anchovies, Pecorino cheese, and red chillies served on penne done perfectly ‘al dente’, your diners will savour every last drop of this pasta arrabiata.
Ingredients
Pasta Arrabiata with Anchovies and Pecorino
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$0.0
Pasta for Pasta Arrabiata
Penne, blanched
/g
1000.0 g
0%
Arrabiata Sauce
Olive Oil
/g
30.0 g
0%
Shallots, chopped
/g
80.0 g
0%
Garlic, chopped
/g
30.0 g
0%
Knorr Pronto Tomato 2kg
/g
600.0 g
0%
Red Chilli (with seeds), chopped
/g
30.0 g
0%
Salt
/g
10.0 g
0%
Pepper
/g
4.0 g
0%
Before Serving Pasta Arrabiata
Anchovies
/g
60.0 g
0%
Pecorino Cheese, shaved
/g
200.0 g
0%
Basil, shredded
/g
20.0 g
0%
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Pasta for Pasta Arrabiata
-
Penne, blanched 1000.0 g
Arrabiata Sauce
-
Olive Oil 30.0 g
-
Shallots, chopped 80.0 g
-
Garlic, chopped 30.0 g
-
Red Chilli (with seeds), chopped 30.0 g
-
Salt 10.0 g
-
Pepper 4.0 g
Before Serving Pasta Arrabiata
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Anchovies 60.0 g
-
Pecorino Cheese, shaved 200.0 g
-
Basil, shredded 20.0 g
Preparation
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Pasta for Pasta Arrabiata
- Prepare pasta as mention.
- Drizzle with olive oil.
-
Arrabiata Sauce
- Sweat onion and garlic.
- Add the chopped chilies and sweat for 3 minutes under low heat.
- Add the Knorr Tomato pronto.
- Simmer for 5 minutes.
- Season with salt and black pepper.
-
Before Serving Pasta Arrabiata
- Bring the boiled penne in the sauce.
- Reheat the penne in the sauce.
- Let the sauce soak into the penne.
- Plate the penne arrabiata.
- Decorate with anchovies filet for a nice salty taste.
- Finish with of pecorino cheese and fresh basil.
- Serve smooth and spicy pasta arrabiata.
