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.