- 2 garlic cloves
- A handful of oregano, leaves only
- 200g wholewheat penne
- A pinch or 2 of dried chilli flakes
- 330ml cherry tomato passata
- A dash of red wine vinegar
- 1 tbsp balsamic vinegar
- 50g peppery salad mix
- Sea salt
- 2 tbsp olive oil
- 150ml cold water
- Freshly ground pepper
- Large pan with lid
- Deep frying pan or medium pan with lid
- Measuring jug
- Baking tray (optional)
- 1.
Fill and boil your kettle. Peel the garlic and finely chop it. Pick the oregano leaves off their stems and finely chop them.
- 2.
Fill a large pan with hot water from the kettle, topping it up with extra water if needed. Add a big pinch of salt, cover and bring to the boil. When the water is boiling, add the penne. Pop on a lid. Simmer for 10-12 mins till the pasta is cooked but still has a little bite to it.
- 3.
While the pasta simmers, warm 1 tbsp olive oil in a deep frying pan or medium pan. Add the garlic and sizzle for 15 secs, stirring, then add a pinch of chilli flakes (the chilli flakes are spicy, so use as much or as little as you prefer), pour in the cherry tomato passata and add a dash of red wine vinegar (try around 1 tsp to start with. You can add more later). Pour in 150ml cold water and stir in half the chopped oregano.
- 4.
Pop a lid on the pan (or use a baking tray if you don't have a lid). Bring the sauce to the boil, then turn the heat down to low. Simmer for 5-6 mins, stirring every so often.
- 5.
Meanwhile, add 1 tbsp balsamic vinegar to a mixing bowl and stir in 1 tbsp olive oil and a pinch of salt and pepper. Whisk to make a dressing. Add the salad leaves and toss to coat in the dressing.
- 6.
When the pasta has simmered for 10-12 mins and is ready, drain it quickly. Taste the pasta sauce and add a dash more vinegar or a pinch more salt or chilli flakes. Add the pasta to the sauce and gently toss to mix. Serve the penne all'arrabiata in warm bowls with the salad on the side.