When traveling overland for an extended period of time, there is the temptation to braai meat every evening. Do this for a few weeks and your health will suffer the consequences. We like to interrupt our meat regime with some healthier lighter classic recipes. Penne all’Arrabbiata is just that. Lots of tomato spiced up with chillies and fragrant Oregano. Of course cooking this dish on a fire adds a smokey flavour to the pepperitos. If you get the acidity levels right, then these flavours will cover all bases on your palate. Also good for travelling vegetarians if you leave out the anchovies.

Penne All’ Arrabbiata an old Italian classic. Arrabbiata means Angry in reference to the spicy chillies. Simple to make and comforting to eat. In this video we made the food is the star of the show. Sometimes it is just a few ingredients that are thoughtfully selected and well prepared that give a recipe a special zing. We chase flavour whenever we cook and this recipe is no exception. We take this opportunity to share our food journey with you.

Lots of tomato spiced up with chillies and fragrant Oregano

Click on the video below where you can watch Diane in Action fireside making this recipe!

Recipe Serves 4 (Can be vegetarian friendly)

Ingredients:

4  Fresh Pepperitos or Red jalapeño

1 Tbsp Olive oil

1 Whole brown onion, coarsely chopped

2 large Garlic cloves, finely chopped

2 tsp dried Oregano

2  small red chillies chopped

6  Anchovies

120g  tomato paste

410g Can of Italian whole peeled tomatoes, coarsely chopped

Maldon Salt To taste

1 tsp ground black Peppercorns

1 tsp sugar

1 tsp white Balsamic, adjust quantity to your personal flavour

250g  Penne

1/2 Cup grated Parmesan

Garnish with fresh Italian parsley chopped

 

Method:

Roast peppers on naked flame until slightly charred then toss in a hot pan for 5 mins until tender, chop coarsely and set aside till later.

Fry onion in olive oil  until golden brown , then add chopped garlic, oregano and chillies. Fry over low heat for another minute and then add whole anchovies.

Add tomato paste and whole peeled tomatoes, pepperito’s, salt and pepper. Simmer for 15 min on a low heat.

Add sugar and balsamic,  adjust acidity to taste.

Fill a pot with water, add a teaspoon of salt a splash of olive oil and bring to a rolling boil, add the penne and cook until al dente.

Drain the pasta, pour over the Arrabbiata sauce, sprinkle over the parmesan and fresh chopped Italian parsley. Enjoy!

Tip: Enjoy with your favourite chilled white wine.

Penne all”Arrabbiata is a firm favourite in the Death Star Canteen!