date: 2020-12-18T06:43:28.365Z image: https://img-global.cpcdn.com/recipes/6612757008875520/751x532cq70/penne-arrabiata-recipe-main-photo.jpg thumbnail: https://img-global.cpcdn.com/recipes/6612757008875520/751x532cq70/penne-arrabiata-recipe-main-photo.jpg cover: https://img-global.cpcdn.com/recipes/6612757008875520/751x532cq70/penne-arrabiata-recipe-main-photo.jpg author: Lloyd Watson ratingvalue: 4.4 reviewcount: 45006 recipeingredient: - "1 small White Onion finely chopped" - "2 Dried Red Chilies Deseeded and finely chopped" - "2 large Chicken Breasts Boneless and Skinless sliced optional" - "2 Garlic Cloves crushed" - "3 tbsp Extra Virgin Olive Oil" - "2 can 400 g Peeled Plum Tomatoes chopped" - "2 tbsp Tomato Puree" - "4 Basil Leaves or 14 tsp Dried Basil to taste" - "1 Freshly Ground Black Pepper to taste" - "1 tbsp Salt" - "225 grams Penne Rigate Pasta" recipeinstructions: - "Heat the olive oil in a large pan on medium-low heat." - "Add the onion." - "Add the garlic." - "Add the chili." - "Cook until the onion, garlic, and chillies are softened, stirring occasionally." - "OPTIONAL: Add the sliced chicken breast, cook until done." - "Add the chopped tomatoes." - "Add the tomato puree." - "Add the salt and pepper." - "Add half the basil leaves, roughly torn. (or the dried basil)" - "Simmer for 15 to 20 minutes. While sauce is cooking, cook the Penne Rigate. In 15 minutes, it will be cooked to "Al Dente" perfection." - "In a large bowl or pot, mix/toss the sauce and pasta until it's well coated. Or put the pasta on the plate and spoon the sauce over it." - "Serve immediately." categories: - Recipe tags: - penne - arrabiata katakunci: penne arrabiata nutrition: 147 calories recipecuisine: American preptime: "PT25M" cooktime: "PT60M" recipeyield: "3" recipecategory: Dessert ---  Hello everybody, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, penne arrabiata. One of my favorites. For mine, I'm gonna make it a little bit unique. This will be really delicious. Penne Arrabiata is one of the most well liked of recent trending foods in the world. It is easy, it's quick, it tastes yummy. It is enjoyed by millions daily. Penne Arrabiata is something that I have loved my entire life. They're fine and they look fantastic. To begin with this recipe, we must prepare a few ingredients. You can cook penne arrabiata using 11 ingredients and 13 steps. Here is how you cook that. ##### The ingredients needed to make Penne Arrabiata: 1. Get 1 small White Onion (finely chopped) 1. Take 2 Dried Red Chilies (De-seeded and finely chopped) 1. Make ready 2 large Chicken Breasts, Boneless and Skinless (sliced, optional) 1. Make ready 2 Garlic Cloves (crushed) 1. Take 3 tbsp Extra Virgin Olive Oil 1. Get 2 can 400 g Peeled Plum Tomatoes (chopped) 1. Make ready 2 tbsp Tomato Puree 1. Make ready 4 Basil Leaves (or 1/4 tsp Dried Basil; to taste) 1. Take 1 Freshly Ground Black Pepper (to taste) 1. Prepare 1 tbsp Salt 1. Make ready 225 grams Penne Rigate Pasta ##### Instructions to make Penne Arrabiata: 1. Heat the olive oil in a large pan on medium-low heat. 1. Add the onion. 1. Add the garlic. 1. Add the chili. 1. Cook until the onion, garlic, and chillies are softened, stirring occasionally. 1. OPTIONAL: Add the sliced chicken breast, cook until done. 1. Add the chopped tomatoes. 1. Add the tomato puree. 1. Add the salt and pepper. 1. Add half the basil leaves, roughly torn. (or the dried basil) 1. Simmer for 15 to 20 minutes. While sauce is cooking, cook the Penne Rigate. In 15 minutes, it will be cooked to "Al Dente" perfection. 1. In a large bowl or pot, mix/toss the sauce and pasta until it's well coated. Or put the pasta on the plate and spoon the sauce over it. 1. Serve immediately. So that is going to wrap this up for this special food penne arrabiata recipe. Thank you very much for reading. I'm confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!