Penne All’arrabiata

Pasta, vegetables and herbs combine for the freshest and lightest dishes of the season. Barilla invites you to try a light and fresh pasta dish to beat the heat

Ingredients

• 350 g Penne Rigate Barilla
• 2 cloves garlic
• 4 tablespoons Manchego or Pecorino cheese
• 600 g peeled tomatoes
• 3 tablespoons EVOO
• 1 hot pepper
• Sol
• Pepper to taste
• Parsley to taste

Preparation

1. Blanch, peel, remove seeds and cut tomatoes into small cubes.
2. Brown minced garlic and hot pepper in butter.
3. Add the tomatoes and cook for 5 minutes.
4. Boil Penne Barilla in very salty water, strain the pasta al dente and mix it with the sauce.
5. Sprinkle with Manchego cheese (or Pecorino) and chopped parsley.
6. To get the same result, but in less time, you can use Arrabbiata Barilla sauce mixed directly with
   once strained pasta.

Thanks for reading.
David from 55000 Recipes