Pasta Arrabiata with Anchovies and Pecorino

Name: Pasta Arrabiata with Anchovies and Pecorino
Yield: 10
Ingredients: 1000.0g Penne, blanched; 30.0g Olive Oil; 80.0g Shallots, chopped; 30.0g Garlic, chopped; 600.0g Knorr Pronto Tomato 2kg; 30.0g Red Chilli (with seeds), chopped; 10.0g Salt; 4.0g Pepper; 60.0g Anchovies; 200.0g Pecorino Cheese, shaved; 20.0g Basil, shredded

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.

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Pasta for Pasta Arrabiata

Penne, blanched 1 kg

Arrabiata Sauce

Olive Oil 30 g
Shallots, chopped 80 g
Garlic, chopped 30 g
Knorr Pronto Tomato 2kg 600 g
Knorr Pronto Tomato 2kg
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Lim Siang Huat

Teo Soon Seng

More info
Red Chilli (with seeds), chopped 30 g
Salt 10 g
Pepper 4 g

Before Serving Pasta Arrabiata

Anchovies 60 g
Pecorino Cheese, shaved 200 g
Basil, shredded 20 g

Main course

Western

Pasta

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.

...

Preparation

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.

Main course

Western

Pasta

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Pasta Arrabiata with Anchovies and Pecorino

Ingredients