Penne all'Arrabbiata
Penne in a hot tomato sauce with chili, garlic, olives, capers and a little tuna — Italian with a Tunisian accent.
30 min
For the whole dish
| Calories | 2306 kcal |
|---|---|
| Protein | 86 g |
| Carbohydrates | 294.9 g |
| Fat | 76.2 g |
| Saturated fat | 11.9 g |
| Sugars | 27.8 g |
| Fibre | 35.6 g |
| Sodium | 9691.1 mg |
Counted from the recipe. Real portions vary with the cook.
Ingredients
- 400 g penne
- 3 mgharfa kbira olive oil
- 400 g canned peeled tomatoes
- 80 g tuna in olive oil
- 1 bunch parsley
- 1 bunch basil
- 100 g, sliced black olives
- 100 g capers
- 100 g red chilies
- 3 cloves garlic
- 1 onion
- to serve parmesan (optional)
- to taste black pepper
Method
- Cook the onion, garlic and chili slowly in the olive oil; the heat of the dish depends on how long the chili stays in, so taste as you go.
- Add the peeled tomatoes, crush them, and simmer until thick, then fold in the olives, capers and the tuna in its oil.
- Drain the penne while still al dente and finish it in the sauce for a minute.
- Tear the parsley and basil over the top, and add parmesan if you like.