20 minutes, plus 55 minutes cooking
4 tbsps olive oil
2 white onions, finely chopped
6 large garlic cloves, finely chopped or grated
1 tsp chilli flakes (more or less to taste)
2 400g tins chopped tomatoes
100g Mrs Bridges Spicy Tomato Salsa
100g stoned black olives
400g dried penne pasta
20g basil leaves
Salt and Pepper
Parmesan, to serve
Follow The Recipe
Heat a wide heavy-bottomed pan (with a lid) over a medium heat and once hot add the olive oil, allow the oil to heat up and then add the onions with a generous pinch of salt. Turn the heat down to medium-low and put the lid on. Cook the onions, stirring occasionally, for 20 minutes or until completely soft and translucent.
Take the lid off the pan, add the garlic, and cook for another five minutes, stirring frequently. Add the chilli flakes, tinned tomatoes, Mrs Bridges Spicy Tomato Salsa and ½ teaspoon salt, stir to combine everything. Turn the heat up high and bring the sauce to the boil. Then turn the heat down to medium and let the sauce simmer for 30 minutes until thick. Occasionally use a potato masher to crush the tomatoes as the sauce cooks. Alternatively, once the sauce is cooked use an immersion blender to partly blend the sauce. You don’t want the sauce to be completely smooth. Taste the sauce and add more salt if needed.
While the sauce is cooking, cook the pasta. Put a large pan of water on the hob over a high heat and bring to the boil. Once boiling add a teaspoon of salt and then the pasta. Stir so the pasta doesn’t stick to the bottom. Bring the water back to the boil and cook the penne for 10-12 minutes, until cooked through but still firm.
Strain the pasta. Put the strained pasta into the pan with the arrabbiata sauce. Add the black olives and the basil leaves and stir everything together. Serve immediately in warmed bowls with a grind of black pepper and a generous grating of Parmesan on top.