What you'll need:

  • 1 tsp thyme
  • 3 tsp oregano
  • 3 tsp dried basil
  • 3 garlic cloves, chopped
  • 2 dried chillies, crushed
  • 400g tin of tomatoes
  • 2 tbsp balsamic vinegar
  • 300g penne
  • Handful of fresh basil
  • Parmesan cheese
  • Olive oil
Serves: 3
Time: 25 minutes



Heat two or three tbsp quality olive oil in a large pan, and add the thyme and oregano. Throw in the chopped garlic and crushed chillies, and allow to fry for 2 minutes. Don’t let the garlic brown! Once done, tip in the chopped tomatoes, and simmer and reduce for 8 minutes.


Reduce the heat, and crush any big bits of tomato with the back of a wooden spoon. Add 1 tbsp olive oil, the balsamic vinegar, a bunch of fresh basil and the dried basil, too, and season well to taste. Stir well.


Cook the penne (other dried pasta will also be fine) to the packet instructions, or until al dente. When cooked, mix the pasta and sauce together, and garnish with more fresh basil and a scattering of parmesan. Serve piping hot.

If you are looking for a deliciously perfect pairing, a bright and juicy Chianti is going to work well. We particularly like this Babo Chianti 2016 with this spicy pasta dish!

There you have it -- a classic recipe for Arrabiata Pasta!

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