Penne all’Arrabbiata

So delighted to have devised a great recipe for my son’s second favourite pasta dish through trial and error. I have made it twice and it’s been a resounding success. Until now we had always ordered it from our local pizza parlour!

Serves 4.

Good with a green salad with a tangy vinaigrette. Note the dish is quite sweet so better to go for a pure vinegar rather than a sweet one.

  • 3 tsp oregano
  • 1 tsp thyme
  • 3 tsp dried basil
  • 1 large onion
  • 3 garlic cloves, chopped
  • Half a teaspoon chilli flakes/or 2 dried chilli peppers, crushed
  • a box of on the vine cherry tomatoes
  • tomato paste
  • 2 tbsp balsamic vinegar
  • handful of fresh basil
  • handful of grated parmesan cheese
  • pinch of salt and black pepper to taste
  • olive oil
  • 300g penne or other short pasta


  1. Mist the pan with olive oil and fry the onions and garlic.
  2. Put the penne on to boil
  3. Add the dried oregano, rosemary, basil and thyme. Let cook a bit.
  4. Add the chilli flakes/crushed dried chillies
  5. Chop the cherry in two. Add to the pan and let cook.
  6. Using a ladle, add 3-4 scoops of pasta water to the dish
  7. Cook more
  8. Reduce the heat, and mash the tomatoes into the sauce using a potato masher or fork.
  9. Add salt and black pepper to taste.
  10. Add the dried and fresh basil
  11. Add 2 tbsp of balsamic vinegar. Stir.
  12. Mix the pasta with sauce and garnish with more fresh basil leaves and grated parmesan cheese.

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