One of the traditional dishes of Lazio region and, more in general, one of the most typical Italian recipes is Penne all’arrabbiata. Indeed, this pasta dish is largely appreciated in its simplicity and represents a common meal within Rome’s cuisine, made of simple, high-quality and genuine ingredients.
Thus, in order to prepare a tasty penne all’arrabbiata dish is better to find good and genuine Italian ingredients, looking for them among the different regions, for instance San Marzano tomatoes from Campania or Sulmona garlic from Abruzzo. How to prepare Penne all’arrabbiata?
Penne all'arrabbiata is largely appreciated in its simplicity and represents a common meal within Rome's cuisine, made of simple, high-quality and genuine ingredients.
Place a big pot full of water on the heat and bring it to a boil. Then, add a handful of sea salt.
In a pan, pour 3 tablespoons of EVO oil (in Lazio region, POD Canino or Colline Pontine Oil are very popular) and a chopped clove of garlic, from Sulmona or Apulia.
In this recipe, it's very important to use high-quality ingredients.
Cook the garlic until golden-brown, at low heat. Now add a bit of Italian hot pepper, taking care to reach exactly the desired degree of spiciness and remembering that the longer it will cook, the stronger the spiciness' perception will be.
After few minutes, add the San Marzano tomatoes after having washed them, peeled and chopped in chunks.
Keep cooking the sauce on high heat for about 5-6 minutes, then salt it to taste.
Meanwhile, chop finely the parsley after having washed and dried it with a kitchen cloth.
Drain the pasta "al dente" (following the cooking time instructions, consider 2 minutes in advance) and pour it in the pan with the sauce, tossing for a few minutes.
Now it is ready to serve, with plenty of parsley spread on the top and eventually some grated Pecorino Romano.
Thanks to Italian Traditional Food