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 flavor that will carry the flavor through the sauce.
    • Sauté the oinions 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 simmer, add the pasta and finish the 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. Chefs Hack:

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