You know those recipes you return to over and over again? This is one of those. I initially started making penne all´arrabbiata after Jamie Oliver´s recipe, but as per usual we started adapting it to our liking. An Italian might even be outraged to hear we added corn to it! But after regularly making this again and again, on a weekly basis, and it becoming André´s favourite dish, I thought it was time to share it on a #homemadeMonday. Hubby insisted I call it penne alla traviata, instead of all´arrabbiata, as the original Roman dish goes. So here you go. You ca thank me later.
500 g of penne
three ripe tomatoes
a can of corn
a tablespoon of olive oil
4 cloves of garlic
2 chili peppers (3-4 if you like them extra spicy; you can substitute them with piri piri sauce)
a branch of basil leaves
parmesan to finish (optional, you can skip this if you want the vegan option)
1. Chop the garlic cloves along with the chili peppers and fry them in the olive oil until you start smelling the chili peppers (about 3-4 minutes).
2. In the meantime boil the pasta according to package instructions. I personally always make this dish with penne pasta, but you can use other types of pasta too.
3. Chop the tomatoes in small pieces and add them to your garlic and chili pan. Fry for another 3-4 minutes and add the corn. Note: If the consistency is not liquid-y enough, add some spoons of tomato sauce. We use the Basilico one from Barilla.
4. Add the pasta to your pan and cook for another 3 minutes, always stirring. For a gluten free option I use gluten free pasta from Rummo, my favourite.
5. Serve the pasta on a plate and season with the parmesan and with some basil leaves on top.