Penne Arrabbiata- A classic combination of garlic,
tomatoes, red chilli and flat-leaf parsley over penne.🌶🌶🍅🔥
Italian food is my all-time favorite😋❤. I was been to Italy last month. I had Penne All'arrabbiata there for the very first time and seriously I fell in love with this dish. It was very spicy, zingy, full of flavours and extremely delicious. I was in Italy for 6 days and I had Penne Arrabbiata at least once every day, I was this much in love with it. It was so delicious that it had to find its way to our home and see now I am writing and sharing the recipe of it. I have Penne Arrabbiata more often now.
Arrabbiata
sauce or sugo all'arrabbiata in Italian is a spicy sauce which is made by
cooking garlic, tomatoes🍅 and red chili peppers🌶🌶 in olive oil. Arrabbiata
means "angry"😠in Italian; name of the sauce itself refers to the
spiciness of it. This recipe
originates from central part of Italy, more precisely Lazio region, around
Rome. It belongs to the Roman cooking tradition. Also, the adding of Parmesan
or Pecorino Romano cheese is not recommended because it would overwhelm the
typical flavour of this dish. So it’s optional.
The
most important ingredient in an arrabbiata sauce is, of course, tomatoes. I
read a lot of recipe for this but no recipe called for fresh tomatoes. It took
me two times to get the perfect taste of Arrabbiata sauce. When I tried it for the
first time, I thought let’s try fresh tomato puree for the sauce but that was
not a good idea… fresh tomato puree didn’t add the right taste, texture and
colour into the sauce. Then I realized why no recipe calls for fresh tomato puree😄 So next time I bought good quality canned Italian chopped
tomatoes and made my sauce with that. This time taste was awesome and of course
everything was perfect😋😋. You don’t need to puree canned chopped tomatoes, a good
stir with spatula during cooking is just enough to break them up and give a
more interesting texture. In this recipe I am using dried crushed chillis and dried parsley leaves as I didn't have the fresh one. If you have the fresh one then use them.
Penne
Arrabbiata is a pretty classic dish. The real beauty of this dish is that it’s
very simple and really pack with a spicy kick. You don’t need many ingredients and
a lot of time for this recipe. This recipe will become your weeknight or weekend favorite.
You can also serve Penne Arrabbiata to your guests with beautiful crispy green side salad
or garlic breads. I am sure they will love and will appreciate you for this amazing pasta.
Try
and enjoy this classic, fancy and incredibly delicious recipe.
Serve: 2
Cuisine: Italian
Course: Main Course
Time: 30 minutes
Ingredients:
2
tablespoon good quality extra virgin olive oil
3
garlic cloves, peeled and finely chopped
1
x 400g Tin good quality Italian chopped tomatoes
200g whole wheat penne pasta
1
teaspoon dried parsley or fresh parsley leaves finely chopped
½
teaspoon black pepper
½
teaspoon dried mix herbs
1
tea spoon chilli flakes
1-2
tablespoon grated parmesan cheese
1
green chilli finely chopped or 1-2 Red chillis deseeded and finely chopped
Salt
and to taste
Method:
Add
olive oil to a large pan over a low-medium heat and then add garlic and chilli and
sauté for 1 to 2 minutes, or until softened and smelling fantastic. (Don't let
the garlic turn brown). If you are using fresh red chilli peppers then add them with garlic.
Pour
in the tomatoes into the pan. Simmer uncovered on medium–high heat for about 5
minutes and let the excess water evaporate.
Meanwhile,
add the pasta to a pot of boiling salted water and cook according to the packet
instructions. When the pasta is al dente (still with a bit of bite), drain and
keep aside.
Reduce
the heat and add salt and dried chilli flakes to taste and cook further stirring
and crushing the tomatoes into the sauce.
Add
dried mixed herbs, crushed black pepper and dried parsley or freshly chopped
parsley, mix everything well. The sauce should be thick by this time – if it
looks too dry, add a splash of the pasta cooking water. Arrabbiata sauce is now
ready.
Now
add pasta into the sauce. Stir well until the Pasta is thoroughly coated in the
sauce. If you want to add extra cheese in pasta, you can add some at this
point. Pasta Arrabbiata is ready to serve.
Divide
pasta between two plates, sprinkle over some grated parmesan cheese and garnish
it with some freshly chopped parsley leaves.
Finish
with a drizzle of extra virgin olive oil, then serve straight away with garlic
bread or crisp green salad or wine.
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