Arabiatta

('Angry' in Italian) Ingredients

Two packets of penne (preferably Barilla)

1kg tinned tomatoes

2 onions

4 cloves of garlic

3 or 4 chillies (depending on how spicy you want it)

Half cup olive oil

Half cup chopped parsley

Making the sauce:

Heat a deep dish frying pan and add olive oil. To this add finely chopped onions, chillies and garlic and sautŽ. Once the onions turn golden brown, add the tomatoes and with a wooden spoon smash them further while continuously stirring the mixture. Bring to boil and then simmer when it is ready.

Low simmer so as to not burn the sauce. If the sauce tastes tart or acidic, add two teaspoons of sugar.

Method:

In a pot of water, add 4-5 table spoons of salt and cook the pasta. Keep stirring it so that it doesn't stick.

Word of advice: There is no need to add olive oil you would only be wasting it. Apply it over the bread instead.

Let this boil for five to seven minutes and then strain the pasta. Pour the sauce over it and stir.

Seasoning:

After sprinkling the parsley, grate Parmesan cheese over the pasta.

Serving:

Serve it hot on a big platter with some chili and olive oil aside for taste. This dish serves up to five people.