Penne Arrabiata

Penne Arrabiata Recipe Penne Arrabiata Recipe by Chef Salvatore Cuomo

Time: 30 mins




Penne is a short and tube shaped pasta. Traditionally cooked al dente, it is commonly accompanied with sauces such as Pesto, Marinara, or Arrabiata. This time, let's focus on the last one: the Penne Arrabiata.


  • Penne (80g / 2.8oz / 0.7 cup)
  • Minced Garlic (10g / 0.3oz / 1 tbs)
  • 1 Chili Pepper
  • Cherry Tomatoes or Tomato Sauce (150g / 5.3oz / 1 cup)
  • Olive Oil (20g / 0.7oz / 1.5 tbs)
  • Salt
  • Ready in
  • Preparation
  • Cook
  • Put the Olive Oil in a frying pan and slowly warm the minced garlic on low heat until it gets colored.
  • Add the Chili Pepper and the cherry tomatoes into the frying pan, salt and sauté until it becomes a sauce.
  • In the meantime, boil the Penne al dente in a large pot of salted water (approximately 10g of salt in 1L of water)*
  • Drain the Penne and add them into the frying pan.
  • Place on a plate and serve.

Penne should be boiled in salt water: 10g of salt per 1L of water.
For 1 person, boil 80g of Penne in 1L of water / 10g of salt.
For 2 people, boil 160g of Penne in 2L of water / 20g of salt.

Penne Arrabiata
Penne Arrabiata
Chef Salvatore Cuomo

Salvatore Cuomo

Known to be the pioneer of Neapolitan pizza in Japan, he lives by the motto “to be the only one, not the number one”. Salvatore was inspired by his father, who also was an Italian chef in Neaples.
His career began at the young age of 11 as he trained himself to become a chef, traveling frequently between Italy and Japan. The harmonious combination of the two countries can be found within his cooking style, blending the traditional Italian art of cooking with the Japanese art of perfection.
Now renowned to be the pioneer of Neapolitan pizza in Japan.

View Salvatore Cuomo's profile
Leave a Comment