Penne arrabiata with tomato and chilli sauce
Classic Italian meets bold Asian flavours: this spicy tomato sauce with Kikkoman Soy Sauce and Kikkoman Kimchi Chili Sauce coats al dente pasta, topped with Parmesan and toasted pine nuts.
Ingredients
Preparation
Step 1
2 red pointed peppers (or 1 red pepper) – 200 g small vine tomatoes with green tops – 1 tbsp olive oil – 1 tsp brown sugar (or 1 tsp Kikkoman Mirin-Style Sweet Seasoning) – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Preheat the oven to 200˚C. Slice the red pepper into rings. Mix with the tomatoes, oil, sugar and Kikkoman Soy Sauce. Spread out in a small ovenproof dish and roast in the preheated oven for 10-15 minutes until the tomatoes start to burst.
Step 2
2 garlic cloves – 3 tbsp tomato puree – 1 tbsp olive oil – 2 tsp Kikkoman Spicy Chili Sauce for Kimchi – 600 g chopped tomatoes (tinned) – 1 tsp brown sugar (or Kikkoman Mirin-Style Sweet Seasoning) – 40 g pine nuts
Finely chop the garlic and sauté with the tomato purée in the heated oil. Stir in the Kikkoman Kimchi Chili Sauce, chopped tomatoes and sugar. Bring to the boil, then simmer uncovered for about 10 minutes, stirring occasionally. Coarsely chop the pine nuts and roast them in a small non-stick pan until golden brown.
Step 3
300 g noodles, e.g. penne, rigatoni or tortiglioni – ¼ bunch basil – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 80 g piece of parmesan
Prepare the pasta according to the packet instructions, reserving some of the pasta water when draining. Chop the basil and stir half into the sauce. Season the sauce with the Kikkoman Soy Sauce. Toss the pasta with the sauce, roasted peppers and a little of the reserved pasta water, and serve on plates. Garnish with the baked tomatoes, remaining basil and pine nuts. Grate the parmesan over the top and serve.
Tip:
For a gourmet version, add mini meatballs, prawns or pieces of salmon to the sauce.
For a vegan take, replace the parmesan with a plant-based cheese alternative.
Recipe-ID: 1499
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2 red pointed peppers (or 1 red pepper) – 200 g small vine tomatoes with green tops – 1 tbsp olive oil – 1 tsp brown sugar (or 1 tsp Kikkoman Mirin-Style Sweet Seasoning) – 2 tbsp Kikkoman Naturally Brewed Soy Sauce
Preheat the oven to 200˚C. Slice the red pepper into rings. Mix with the tomatoes, oil, sugar and Kikkoman Soy Sauce. Spread out in a small ovenproof dish and roast in the preheated oven for 10-15 minutes until the tomatoes start to burst.
2 garlic cloves – 3 tbsp tomato puree – 1 tbsp olive oil – 2 tsp Kikkoman Spicy Chili Sauce for Kimchi – 600 g chopped tomatoes (tinned) – 1 tsp brown sugar (or Kikkoman Mirin-Style Sweet Seasoning) – 40 g pine nuts
Finely chop the garlic and sauté with the tomato purée in the heated oil. Stir in the Kikkoman Kimchi Chili Sauce, chopped tomatoes and sugar. Bring to the boil, then simmer uncovered for about 10 minutes, stirring occasionally. Coarsely chop the pine nuts and roast them in a small non-stick pan until golden brown.
300 g noodles, e.g. penne, rigatoni or tortiglioni – ¼ bunch basil – 3 tbsp Kikkoman Naturally Brewed Soy Sauce – 80 g piece of parmesan
Prepare the pasta according to the packet instructions, reserving some of the pasta water when draining. Chop the basil and stir half into the sauce. Season the sauce with the Kikkoman Soy Sauce. Toss the pasta with the sauce, roasted peppers and a little of the reserved pasta water, and serve on plates. Garnish with the baked tomatoes, remaining basil and pine nuts. Grate the parmesan over the top and serve.
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