Pasta Arrabbiata – by Sanne van Lierop
Preparation time
5 min
Cooking time
10 min
Dietary preference
Vegetarisch
Difficulty
Ea
Region
Calabria
Servings
4
With our Piccante pasta sauce and pesto Arrabbiata, @sannevanlierop made a delicious quick and ‘fierce’ pasta recipe. In fact, loosely translated, arrabbiata means ‘ferocious’ in Italian, which is why you often see this designation with spicy or tangy dishes.
Preparation
- Chop the shallots and garlic.
- Heat olive oil in a pan and fry.
- Then add the tomatoes and fry until they are soft, crush them with a ladle so that the liquid comes out.
- Meanwhile, cook the pasta, making sure to save a cup of pasta water! Add the Bertolli pesto arrabbiata to the tomatoes and also the Bertolli piccante pasta sauce.
- Finely chop a handful of basil and add it along with black pepper and salt.
- Add the cup of pasta water and then also the pasta. Top with Parmesan cheese, burrata and the remaining basil. Buon appetito!
Ingredients
- 1 Bertolli Piccante pasta sauce in pouch – 460g
- 2 tsp Bertolli pesto all’arrabbiata
- 200 gr Bertolli Penne Rigate pasta (half a bag)
- 2 shallots
- 2 cloves of garlic
- Dash of Bertolli Olive oil
- 250 gr Cherry tomatoes
- 2 handfulls of fresh basil
- Salt and Pepper
- 1 Burrata
- 30 gr Parmesan cheese
View the nutritional value
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