A traditional recipe of the Italian cuisine. The red pepper, both the spicy and the sweet one, belongs to the family of the Solanaceae. In the same family we can also find the potatoes, tomatoes, eggplant and tobacco.
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INGREDIENTS |
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Penne Rigate Barilla |
350 |
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g |
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Fresh tomato |
600 |
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g |
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Extra virgin olive oil |
3 |
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tablespoons |
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Garlic |
2 |
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cloves |
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Pecorino (Ewe's milk cheese) |
4 |
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tablespoons |
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Red hot pepper |
1 |
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Italian parsley |
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to taste |
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Salt |
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to taste |
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Pepper |
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to taste |
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PREPARATION |
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Dip into boiling water the tomatoes, then peel them and remove their seeds. Cut them into cubes. |
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Brown the minced garlic and the red hot pepper in oil. Add the tomatoes and cook for five minutes. |
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| 3. |
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Cook the Penne Rigate Barilla in plenty of salted water, drain it al dente, and pour it in the sauce. Sprinkle with grated Pecorino cheese and chopped Italian parsley before serving. |
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CHEF'S NOTE |
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To get the same result in less time you can use Arrabbiata Barilla sauce poured directly onto the pasta immediately after draining or heated over a low flame or heated in the microwave. |
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For this structured, salty, aromatic dish we suggest a medium bodied, soft, red wine such as a Cabernet Franc or a Solopaca Rosso. |
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