Made in Greenwich

Penne all’Arrabbiata

all’Arrabbiata literally translates as “in the angry style” – meaning that whilst the rich, tomatoey sauce has a wonderful depth of flavour, it also has a good spicy kick to it.

  • 3 tsp oregano
  • 1 tsp thyme
  • 3 tsp dried basil
  • 3 garlic cloves, chopped
  • 400g tin of cherry tomatoes in sauce
  • 1 tsp Cold Moon
  • 2 tbsp balsamic vinegar
  • Fresh basil
  • Fresh grated parmesan cheese
  • A pinch of salt and black pepper to taste
  • Olive oil
  • 300g penne or other short pasta
  • Heat 2 or 3 tbsp of olive oil in a tall pan, add the dried oregano and thyme & chopped garlic. Fry for few minutes. Don't let the garlic brown.
  • Add the tin of cherry tomatoes into the pan. Simmer uncovered for about 8 minutes and let the excess water evaporate.
  • Reduce the heat, cook for another few minutes, stirring occasionally and crushing the tomatoes into the sauce.
  • Add pinch of salt and black pepper to taste. Add both dried and fresh basil; 1 tbsp of olive oil, 1 tsp of Cold Moon and 2 tbsp of balsamic vinegar. Stir.
  • In the meantime, cook the penne al dente.
  • Mix the pasta with sauce and garnish with fresh basil leaves and sprinkle of grated parmesan.

Serves 3.

We'll be closed for business from the 19th December until the 7th January. Dismiss