Chiudi

RGFE

Penne arrabbiata with coriander chutney

Chef

Marlena Spieler

Cook & Prep Time

40 min

Serves

4

Penne arrabbiata with coriander chutney

Arrabbiata means angry in Italian: this pasta dish is so named because of its hit of hot chili. This distinctive chef’s fusion version serves it with a dash of coriander-mint chutney.

Ingredients

For the Coriander-Mint Chutney
  • 50g coriander leaves, chopped
  • 25g fresh mint leaves, chopped
  • 1-2 green chilis, chopped (1-2 teaspoons, to taste)
  • 1 clove of garlic, chopped
  • 1 tbsp chopped fresh ginger
  • ½-1 tsp ground cumin (preferably toasted)
  • ¼ tsp chaat masala
  • 2 tbsp cashews or peanuts, chopped finely
  • 1 tsp lemon juice
  • 1-2 tbsp water, or as needed
Penne with Arrabbiata Sauce:
  • 350g penne pasta
  • 400g canned organic chopped tomatoes or canned organic whole peeled tomatoes
  • 5 cloves of garlic, coarsely chopped
  • 30 ml olive oil
  • 1/2-1 tsp hot chili pepper flakes, or to taste
  • salt and pepper

Directions

Step 1

Make the chutney: In a blender, pulse the coriander, mint, garlic, ginger, cumin, chaat masala to a smooth puree. Add the cashews and keep pulsing until it forms a smooth paste.

Step 2

Add lemon juice and water and mix until it forms the desired consistency. The chutney lasts about a week, covered, in the refrigerator.

Step 3

Make the arrabbiata sauce: In a large frying pan, heat the garlic in the olive oil with the red chili flakes. When softened, add the organic tomatoes – if using organic whole peeled tomatoes, chop roughly. Cook over a medium heat until thickened and tasty; season with salt and pepper.

Step 4

Meanwhile, bring a large saucepan of water to the boil, salt and cook the penne pasta until al dente.

Step 5

Drain, reserving about 150 ml of the cooking water, and add the drained pasta to the tomato sauce, stirring together over a medium heat and adding some of the reserved pasta water, a few spoonfuls at a time, to help the sauce and pasta come together.

Serve the sauced pasta, each portion with a spoonful of the chutney on top or on the side.