Classic Arrabbiata with Brami Penne

Classic Arrabbiata with Brami Penne 🍅

🕒 Prep & Cook Time: 20 min | Serves 3-4

Recipe by @aleighmichelle

Ingredients

• 1 lb cherry tomatoes, blanched and skin peeled
  

• 1 shallot, finely chopped
  

• 3–4 cloves garlic, thinly sliced
  

• 1 Fresno chili, finely hopped (leave seeds for extra heat)
  

• 3 tbsp olive oil
  

• 1 tbsp tomato paste
  

• A handful of fresh basil leaves
  

• Salt, to taste
  

• 12 oz Brami Penne

Instructions

1. Score the tomatoes with a small “X” at the top, then drop them into boiling water for about two minutes. Transfer to an ice bath for a minute to loosen the skins, then peel and set aside. 

2. In a large pan, heat the olive oil over medium. Add the chopped shallot and Fresno chili and cook until fragrant and translucent. Stir in the garlic and cook just until it softens and turns lightly golden. Add the cherry tomatoes, tomato paste, and a handful of torn basil leaves. Season with salt and let everything cook down on low until the tomatoes burst and the sauce thickens into a rich, glossy base.

3. Meanwhile, bring a pot of salted water to a boil. Add the Brami Penne and cook for about 8-10 minutes. Reserving ¼ cup pasta water to add to the sauce. Drain and add the pasta directly into the sauce, tossing until every piece is coated and the sauce clings beautifully. 

4. Serve immediately with some basil leaves on top.