Rigatoni Arrabbiata

Tomato and basil are a winning and perfect combination sometimes the simplest things are the best as is the case with this freshly made tomato sauce is so yummy and healthy and easy but still tasty pasta dish.
Ingredients:
300-350g rigatoni pasta
1.2 lbs red ponderosa tomatoes
7 pcs sun dried tomatoes
2 tbsp tomato paste
2 spring basil
2 whole hot red chillies
2 tbsp freshly chopped basil
1 tbsp freshly chopped parsley
½ cup white wine
1 chicken cube
1 tbsp finely chopped garlic
2 tbsp freshly grated parmesan cheese
extra virgin olive oil
salt and pepper
Preparation:

1. Soak sun dried tomatoes for about 20 minutes until softened then drain, set aside.

2. In a copper stew pan or any deep pan over medium heat, bring 3 litre water to a boil.  Drop the tomatoes into the boiling water until the skins start to peel back on their own. Use a slotted spoon to move them to a bowl and let it cool. Use a fingers to remove the skin from the tomatoes. Then Coarsely chop the tomatoes and transfer them to a bowl.

3. In a pan boil water with 1 tbsp olive oil. Cook the pasta until it’s al dente, but fully cooked not overly soft.

4. Once cooked, drain the pasta into the colander. 

5. Set the pasta aside.

6. Heat 4 tbsp olive oil in a 28cm saute pan or large skillet over medium heat. Saute garlic and chili to it. Stir time to time until turning light and golden.

7. Add the boiled tomatoes, stir for a few minutes.

8. Add the chicken cube (Optional: You can add ¼ cup of chicken stock) tomato paste and white wine.

9. Followed by the basil, stirring a few times, cover and bring to a boil until just cooked through, about 15-20 minutes.

10. Add the dried tomatoes, chopped basil, chopped parsley, add to your taste the salt and freshly ground pepper.

11. Gently stir and break the chili to release the heat if your prefer a hotter sauce.

12. When the sauce is ready, add the pasta to the sauce and mix well.

13. Turn of the gas and stir with parmesan cheese and divide among individual serving plate. Garnish the pasta with more fresh basil leaves and sprinkle some fresh chopped parsley, if you like.