Penne arrabbiata

Quite a few people liked this recipe, so I guess I have to publish it here. Classic Italian food - beautiful and simple!


Penne Arrabbiata

Ingredients
3 garlic cloves
Olive oil
2 tbsp tomato paste
2 packs (450g each) chopped tomatoes
1 bay leaf
1 tbsp chopped fresh parsley
1 tbsp chopped fresh basil
1-3 tsp chilli paste or similar spicy product, amount to taste (1 makes it a little spicy, 3 makes it genuinely fiery)
60 ml white wine
Salt
1 medium-size (400-500g) bag of penne pasta

Directions
1. Chop one garlic clove while heating 1 tsp oil in a wok
2. Add garlic, cook 30 seconds. Add tomato paste, cook and stir 2 minutes. Then add chopped tomatoes and the bay leaf. Heat on medium heat for 30 minutes, but don't let it boil too much. It also makes sense to put a good amount of water on the stove now, dependent on your stove and it's speed in boiling water. At the 25-minute mark, start cooking the pasta.
3. Now slice the rest of the garlic and heat oil in a small pan. Also, chop basil and parsley now, unless you have done it already. When the oil's hot, first throw in the garlic, cook 30 sec, add herbs and chilli, cook 30 sec and then add te wine. Again, 30 seconds does it. Throw this mix in the tomato sauce.
4. Boil it for 5 minutes, add a little salt. Then throw in the al dente-cooked pasta and mix about. Serve decorated with parsley, basil and/or parmesan cheese.

Originally this is a vegetarian recipe, however, if you want to add meat, throw in some bacon or salami!