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The Sauce:

  • Olive oil 200 ml
  • Basil leaves, fresh 10 g
  • Red chilli, split in half seeds removed 20 g
  • Onion, brunoise 200 g
  • Salt 2 g
  • Garlic, chopped 30 g
  • Water 830 ml
  • Vinegar 10 ml
  • Penne rigate pasta, cooked 80 % of the way 800 g
  1. 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.
  2. Chef’s Tip:

    • We finish cooking the pasta in the sauce so that it absorbs some of the Arrabiata, giving an amazing flavor.