ALPA ARRABBIATA

Goes great with fresh penne!

Ingredients

• 4 cloves of garlic

• 2 tsp of fine Himalayan sea salt

• 3 tbsps olive oil

• 2 tsp of chilli flakes (you can adjust this depending on how hot you’d like the sauce)

• 800g (two tins) of chopped tomatoes 

• 700g jar of tomato passata 

• Freshly ground black pepper (to taste)

For the Bouquet Garni (tied herbs)

• Fresh oregano

• Fresh basil

• Fresh parsley

• 1 bay leaf

How to make it

1. Make the Bouquet Garni by putting the fresh herbs into a piece of cheesecloth and tying it together with kitchen twine or string. Set aside.

2. Peel the garlic cloves and crush them through a garlic press. Put the crushed garlic in a bowl and add a pinch of sea salt. Using the back of a spoon, squash the garlic and salt together until it forms a paste.

3. Heat the olive oil over a medium heat in a large skillet or saucepan. Add the garlic paste and cook until the garlic is translucent, but not brown.

4. Stir in the chilli flakes and keep cooking for about a minute. Make sure you don’t let the chilli or garlic burn.

5. Pour in the tinned tomatoes and passata, and stir well to combine. Fill one of the empty tins with water and add it too.

6. Grab your Bouquet Garni and add it to the sauce, along with some black pepper. Then, bring the sauce to a simmer.

7. Reduce the heat to low and cook, uncovered, for 25-30 minutes, stirring occasionally. The sauce should thicken slightly as it simmers.

8. Take out the Bouquet Garni, then serve the sauce on top of a bowl of fresh penne.