Nothing quite like a pasta dish on an evening that calls for a little alfresco dining! Serve with a crisp, dry Pinot Grigio or Verdicchio wine- best for tomato based dishes, sit back and relax.
Preparation time:15 minutes
Cooking time:15 minutes
Total time:30 minutes
1-2 tbsp olive oil
2-3 red chillies, seeded and finely chopped
2 cloves garlic, finely chopped
½ x 25g pack fresh basil, roughly torn
270g pack Waitrose Cherry Vine Tomatoes, halved
1 tbsp sun-dried tomato paste
150g essential Waitrose Penne
2 tbsp freshly grated Parmigiano Reggiano
Leafy green salad, to serve
- Heat the oil in a medium saucepan and cook the chilli, garlic and half of the basil for 2 minutes. Stir in the tomatoes and paste, and simmer very gently for 10 minutes.
- Meanwhile, cook the pasta in a large pan of boiling water according to the packet instructions, then drain and return to the pan. Stir in the arrabbiata sauce, remaining basil and the cheese, and toss well together.
- Divide between 2 bowls and grind over some black pepper. Serve with a leafy green salad on the side.
Cook’s tip: Add more texture to this dish with toasted pine nuts. Simply toss a handful over the pasta at the end of step 2.