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Penne all’arrabbiata in two shallow bowls
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Penne all'arrabbiata

A star rating of 4.5 out of 5.2 ratingsRate
  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy a quick and healthy pasta dish with tomato, garlic and chilli flavours. It takes just 15 minutes from prep to plate, so it's a perfect speedy supper

  • Dairy-free
  • Egg-free
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: Per serving
low inkcal348
low infat5g
high infibre6g
This recipe has been produced and tested in partnership with Napolina


  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, sliced
  • ½-1 tsp chilli flakes
  • 2 x 400g cans Napolina chopped tomatoes
  • 300g penne
  • a handful basil leaves, torn


  • STEP 1

    Heat the oil in a frying pan over a medium heat and fry the garlic and chilli flakes for 2-3 mins until fragrant and the garlic is lightly golden. Tip in the Napolina chopped tomatoes and bring to a simmer. Cook for 10 mins until the mixture has slightly thickened. Season well.

  • STEP 2

    Cook the penne in a pan of boiling salted water for 10 mins until al dente. Drain, reserving a mugful of the pasta cooking water.

  • STEP 3

    Tip the pasta into the sauce, scatter with most of the basil and toss to combine. Add a splash of the reserved pasta cooking water to help the sauce coat the pasta, if needed. Scatter with the remaining basil to serve.

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A star rating of 4.5 out of 5.2 ratings

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