Saturday, August 27, 2011

ARRABBIATA - Pasta - Recipe

QUICK COOK - SERVES 4

1/2 cup (125ml) extra virgin olive oil
1 medium onion, finely sliced
3 garlic cloves, sliced
1 tsp crushed red pepper flakes
2 - 14oz (400g) cans italian plum tomatoes, chopped
salt, black pepper
1 lb (500g) dried pasta
2 tbsp torn fresh basil or flat-leaf parsley, optional


Heat oil in a skillet. Add onion, garlic, and red pepper flakes and cook, over medium high heat, stirring frequently, until soft and golden, 7 minutes. Add tomatoes and cook, stirring occasionally, until thickened, 15 minutes. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water until firm to the bite. Drain. Add pasta with your choice of herb, if using, to the hot sauce. Toss to coat. Serve immediately.

WHICH PASTA?

Strands or tubes - spaghetti, penne. rigatoni.

THINK AHEAD

Make sauce up to 3 days in advance. Refrigerate.

COOKS' NOTE

The name of this sauce from Central Italy means 'angry', because of the potency of its flavor.

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