Penne Arrabbiata with Fresh Tomatoes

1. 1

   Put water in a large pot, cover with a lid, and bring to boil on high heat.

2. 2

   Once it comes to a boil, add salt, and boil the penne.

3. 3

   Remove the seeds from the red chili pepper and mince into rounds.

4. 4

   Dice the tomato and mince the garlic.

5. 5

   Put olive oil, chili peppers, and garlic in a pan, turn on the heat, and lightly saute on low heat to release the aroma.

6. 6

   Once the aroma is released, add the tomato and white wine.

7. 7

   Simmer, then reduce to low heat, gently stirring with a wooden spatula.

8. 8

   Once the tomato becomes soft and juicy and the sauce has reduced, remove from the heat and wait for the penne to finish boiling.

9. 9

   When the penne is done, add 1/2 cup of the pasta water (not listed), briefly simmer, then season with black pepper.

10. 10

    Add freshly boiled penne to the pan and heat over medium flame while agitating the pan, briskly combining all the ingredients until even.

11. 11

    Once the penne is well coated in the sauce, transfer to a serving dish.

12. 12

    Sprinkle dry parsley and then it's ready to serve.

13. 13

    Since it's so easy, it's a perfect dish for lunch.

14. 14

    Have it with French bread and Vichyssoise.

* Per serving · 4 servings · Values may vary.

No additional tips available.