Pasta Arrabiata

Name: Pasta Arrabiata
Yield: 10
Ingredients: 200.0ml Olive oil; 10.0g Basil leaves, fresh; 20.0g Red chilli, split in half seeds removed; 200.0g Onion, brunoise; 2.0g Salt; 30.0g Garlic, chopped; 830.0ml Water; 100.0g Knorr Professional Tomato Powder (6x750g); 10.0ml Vinegar; 800.0g Penne rigate pasta, cooked 80 % of the way

Designed for professional chefs, check out this Pasta Arrabiata recipe: cooking instructions broken into components, full list of professional ingredients, chefs’ preparation secrets. Master this recipe with products like: Knorr Tomato Powder.

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The Sauce:

Olive oil 200.0 ml
Basil leaves, fresh 10.0 g
Red chilli, split in half seeds removed 20.0 g
Onion, brunoise 200.0 g
Salt 2.0 g
Garlic, chopped 30.0 g
Water 830.0 ml
Knorr Professional Tomato Powder (6x750g) 100.0 g
Knorr Professional Tomato Powder (6x750g)

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Pouch 53.76 AED

6 x 750 G 336.00 AED

Product added to cart: Knorr Professional Tomato Powder (6x750g)

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*Indicative price (ex VAT)
Vinegar 10.0 ml
Penne rigate pasta, cooked 80 % of the way 800.0 g

Main Courses

Vegetarian Dishes

Western Cuisine

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Preparation

The Sauce:
- Heat the oil in a pan on medium-high and fry of the basil and chilli till crisp. Remove the basil from oil and keep on the side.
- This will infuse the oil with flavour that will carry the flavour through the sauce.
- Sauté the onions with the chilli adding the salt till soft, then the garlic. Add the water and bring to the simmer.
- Whisk in the Knorr Tomato Powder, then bring to a simmer, add the pasta and finish cooking in the sauce.
- Add half the basil leaves back into the pasta, then plate.
- Finish by garnishing with the rest of the crisp basil.
Chef’s Tip:
- We finish cooking the pasta in the sauce so that it absorbs some of the Arrabiata, giving an amazing flavor.