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Transcript

start

Lunch club

Index

04 Dont forget! . . . . . . . . . . . . . . . . . . . . .

03 Method . . . . . . . . . . . . . . . . . . . . . . . . .

02 Ingredients. . . . . . . . . . . . . . . . . . . .

01 What are we cooking today? . . . . .

Penne arrabbiata

What are we cooking today.

Serves 4
  • 1 tbsp Extra virgin olive oil
  • 2 Garlic cloves, sliced
  • 1/2 tbsp chili flakes
  • 2 x 400g can of chopped tomatoes
  • 300g of penne pasta
  • Handful of basil leaves

Ingredients

FRy the garlic and chilli flakes for 2-3 minutes

04

Cook the penne in a pan of boiling salted water for 10 minutes

03

Tip in the chopped tomatoes and bring to a simmer for 10 minutes

02

01

heat the oil in a pan (medium heat)

08

add a splash of pasta water and the remaining basil. sprinkle cheese if you like : )

07

Throw in most of the basil and stir

06

Tip the pasta into the sauce

05

Drain the pasta and save some of the water

Putting away

Drying

Washing up

Dont forget

Bon appetit!