Classic Italian pasta recipe

MANILA, Philippines — Penne Arrabbiata is a classic Italian pasta dish. It banks on the sweetness of the tomatoes used plus the freshness of the basil leaves.

It originates from the Lazio region of Italy whose principal city, Rome, was at the heart of the ancient Roman Empire and is now the capital of Italy. With the country’s bounty of fresh tomatoes, vegetables, and herbs, Italians find it easy as much as healthy to make their own Arrabbiata sauce.

Here in the Philippines, it can also be done, although the tomatoes here are quite different from Italy’s. But you can do a shortcut by using ready-to-heat (and eat!) bottled pasta sauces such as Filippo Berio’s Arrabbiata Pasta Sauce. This was recently launched by the brand along with another variant, Basilico Pasta Sauce.

Here’s the recipe of Penne Arrabbiata from the recent Filippo Berio launch:

Penne Arrabbiata

INGREDIENTS:

160 grams penne pasta

1 bottle Filippo Berio Arrabbiata Pasta Sauce

Salt to taste

Fresh basil leaves for garnish

PROCEDURE:

1. Cook pasta in salted water according to package directions.

2. Warm a bottle of Arrabbiata Pasta Sauce in a wide pan.

3. When the pasta is cooked, drain off excess water. Stir pasta into the warmed sauce.

4. Serve in warm pasta bowls. Sprinkle with torn basil leaves.

*Tip: The penne may be replaced with other pasta shapes, preferably fusilli and conchiglie.