Pasta arrabiata

400g pasta, slightly undercooked

1 to 2 tbsp chopped chilies according to taste

500g tomato passata

1 tbsp chopped parsley

1 tbsp chopped basil

1/2 onion, finely chopped

4 cloves of garlic, thinly sliced

1 stick of celery, finely chopped

2 tbsp tomato puree

1 vegetable stock cube

100ml olive oil

1/2 cup grated parmesan

salt and pepper

(serves 4)

In a large frying pan, fry the chilies, onion, celery and garlic in the olive oil over medium heat for 3 minutes. Add passata, tomato puree and vegetable stock cube and simmer on medium heat for 5 minutes. Toss in the pre-cooked pasta and cook for 2 minutes, stirring all the time. Stir in the parsley and basil, add salt and pepper to taste and serve with parmesan sprinkled on top.

You can vary this recipe by serving the sauce over plain pasta, or using different pastas, such as fusilli, penne, or spagehtti.

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