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Ingredients

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Pasta

  • Rigatoni or Penne 500.0 g

Sauce

  • Olive Oil 30.0 g
  • Shallots, finely chopped 80.0 g
  • Garlic Cloves, finely chopped 3.0 n/a
  • Knorr Tomato Pronto 600.0 ml
  • 8-12 red chillies finely chopped (with seeds)
  • 30 anchovy fillets
  • Pecorino Cheese 200.0 g
  • Fresh basil

...

Preparation

  1. Pasta

    • Boil the pasta al dente in water with salt until 3/4 cooked
    • Mix with some olive oil and let it cool down on a tray
  2. Sauce

    • Fry the onion and garlic in olive oil
    • Add the chopped chillies and stew for 3 minutes on a low fire
    • Add Knorr Tomato Pronto
    • Simmer for 5 minutes
    • Season with salt and black pepper
  3. Assembly

    • Add the boiled pasta and sauce to a pan
    • Reheat the pasta in the sauce
    • Let the sauce soak into the pasta
    • Plate the pasta arrabiata
    • Decorate with anchovy fillets for a nice salty taste
    • Finish with thin slices of Pecorino cheese and fresh basil
    • Add a few extra drops of olive oil on top
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