What we send:

• 8 egg penne pasta
• parmesan cheese
• tomatoes
• tomato sauce
• garlic
• hot red pepper
• fresh basil
• olive oil
• salt
• pepper

Required tools:

• large pan
• saucepen
• cheese grater

Good pasta requires a lot of water, so boil minimum 1,5 liter cold water in a medium pan. If you cover the foot, it will boil faster. When it is almost boiling, salt it and add a little olive oil as well. Put the pasta in boiling water and stir well right away so that the pasta does not stick together. Cook for approx. for 10 minutes. (If you like al dente, it’s about 5 minutes.) When done, filter and rinse with cold water.

The ingredients may get wet from the steam, the meats may release juice, if you experience this, wipe them dry with a paper towel.

Dice the tomatoes into smal. (If you don’t want the tomato to have a peel on it, cut the peel into a cross first and toss it in hot water for 1 minute. This way you can peel it easily.) Squeeze the garlic cloves with a sheet of knife and chop, then chop some of the basil and leave the rest together for serving.

Heat the olive oil in a thick-walled pan. Add the garlic, stirring for 5-10 seconds. Be careful not to get burned! Then add the tomatoes and red peppers and cook over low heat until the tomatoes almost disintegrate.

Add the tomato sauce and mix well. Salt and pepper, then add freshly cut basil to the whole. Bring to a boil and mix with the pasta.

Stack the arrabbiata on a plate and sprinkle with grated parmesan.

Enjoy your meal!