Penne Arrabbiata


  • 1 1/2 cups Bella Sun Luci sun dried tomatoes julienne in oil, oil drained and set aside, sun dried tomatoes set aside separately
  • 8 lg garlic cloves, rough chopped
  • 1/2 tsp dry chile flakes (or 1/4 tsp if less spicy is desired). Fresh chiles may also be used
  • 6 oz dry white wine
  • Salt and pepper to taste
  • Parmesan and fresh basil leaves for garnish
  • Serves 4


  • Over a medium flame in a large sauce pan, heat 2 Tbs of the sun dried tomato oil and sauté the garlic, stirring often until light golden.
  • Add the chile flakes and stir 10 seconds, add the wine and the Bella Sun Luci Sun Dried Tomatoes and reduce until 1/2-1 oz of the liquid remains. Season with salt and pepper and serve hot over just-cooked, well-drained penne pasta.
  • Garnish with basil and parmesan.
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