I worked in an Italian restaurant for 4 years when I was in college and realised that the hardest dishes to cook are not the complex 400 ingredients ones but the simple classics. It is incredibly easy to hide behind ingrediants but if you only have a few to play with then you need to get it right.
One of my favourites, was (and is when done well Penne Arribiata. Penne pasta with a simple chilli tomato sauce ........ This is my interpretation so simple easy and tasty.
Take a handful of pasta per person and cook as directed. If this fresh pasta, you may need to start cooking it once you have made the sauce.
For the sauce, cook 2 medium hot chillis (chopped) with 2 chopped garlic cloves in good olive oil (about 6 tbsp). After about a minute, add two bay leaves and cook until wilted.
Remove from the pan and then cook 600g of canned chopped tomatoes. Cook for two minutes then add the chilli mixture back into it and cook for about 10 minutes.
Drain the pasta when it is al dente and mix in the sauce before covering with just a little Parmesan.
Nothing difficult - nothing complex - but something quite beautiful
L xx
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