Ingredients for 4 people:

  • 400 g penne pasta
  • 4 good-size tomatoes (or 400 g peeled tomatoes)
  • 2 small chilli peppers
  • 2 garlic cloves
  • PDO huile d’olive de Haute-Provence
  • 80 g Pecorino Romano cheese
  • Parsley
  • Salt


Scald the tomatoes for 1 minute then remove the skin (which will come off on its own). Coarsely chop the tomatoes.

Peel the garlic cloves then coarsely crush them with the blade of a knife.

In a frying pan, quickly sauté the garlic cloves in a little olive oil and add the finely chopped chilli pepper.

Add the tomatoes and cook until the sauce has thickened. Add salt. In the meantime, cook the penne pasta in a saucepan of salted boiling water. Drain the pasta when al dente and pour it directly into the sauce.

Add a good handful of chopped parsley, 1 tablespoon olive oil and sauté the pasta for one minute.

Serve the penne pasta all’arrabbiata in a deep plate and sprinkle with grated Pecorino.


We advise you to use an intense-flavoured PDO olive oil from Haute-Provence for its aromas of raw artichoke, banana, grass, apple and fresh almond, and its bitterness and strength, which will give the pasta a unique and distinctive flavour.

You can also use one the following PDO olive oils: Vallée des Baux de Provence, Nîmes, Aix-en-Provence, Corse – Oliu di Corsica.