Penne Alla Gremolata Food

CALABRIAN CHILE PASTA

Steps:

• In a 10-inch high-sided saute pan, bring 1 inch of water (about 4 cups) to a boil over high heat. Add the penne and the salt. Cook, stirring often, until the pasta is al dente, about 9 minutes; there should be a little water left in the pan.
• Sprinkle the pecorino over the pasta; toss to coat. Add the tomatoes, chile paste, chives, lemon zest, lemon juice and olive oil, and toss.

PASTA GREMOLATA

Steps:

• In a bowl combine the parsley, garlic, lemon zest and lemon juice. Stir to combine. Season with salt, pepper and olive oil. (alternatively you can make this in a blender if you prefer)
• Cook the pasta until al dente. Drain and set aside.
• In a large bowl, toss the gremolata with the pasta until well coated. Serve immediately.

PENNE ALLA GREMOLATA

Steps:

• Mix together parsley, lemon peel, and garlic and set aside.
• Heat half the evoo in a small saucepan; add the can of diced tomatoes, juice and all. If using dried basil, add it now.
• Simmer 10 minutes. If using fresh basil, add it now.
• Cook pasta until al dente and drain.
• Toss the pasta with the rest of the evoo.
• Add the tomato mixture and the parsley mixture and combine well.

PENNE ALL'ARRABBIATA

Steps:

• Heat the oil in a frying pan over a medium heat and fry the garlic and chilli flakes for 2-3 mins until fragrant and the garlic is lightly golden. Tip in the chopped tomatoes and bring to a simmer. Cook for 10 mins until the mixture has slightly thickened. Season well.
• Cook the penne in a pan of boiling salted water for 10 mins until al dente. Drain, reserving a mugful of the pasta cooking water.
• Tip the pasta into the sauce, scatter with most of the basil and toss to combine. Add a splash of the reserved pasta cooking water to help the sauce coat the pasta, if needed. Scatter with the remaining basil to serve.