Pasta all’ Arrabbiata…..ma non troppo!

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This pasta is called “Angry” pasta, Arrabbiata (AH-RRAH-BEE-AH-TAH), as it’s a quite spicy dish, in Italian we say Piccante (PEE-KAN-TEH)

A couple of Italian words for this dish:

POMODORO = tomato (POH-MOH-DOH-ROH)

AGLIO = garlic ( AH-LYOH)

PREZZEMOLO = parsley (PREH-ZEH-MOH-LOH)

PEPERONCINO = chilli (PEH-PEH-RON-CHEE-NOH)

If your family don’t really like spicy food, I would miss the chillies out and I would add some olives instead…..it would still taste fantastic!

This is a great vegetarian dish that you can enjoy the next day too. It’s quick, simple and tasty, three very important things when we have little time to spend in the kitchen.

Serving 4 people

Ingredients

350g short pasta (penne, tortiglioni)

2 large garlic cloves, finely chopped

handful of fresh parsley, finely chopped

1 whole fresh chilli, medium heat (if you love it very spicy) or half of a fresh chilli, remove seeds and finely chop (if you haven’t got any fresh chillies, a pinch of crushed dry chillies will do as well)

1 tins of plum tomatoes (or chopped tomatoes)

handful of ripen tomatoes, finely chopped

Olive oil, 2 tbs

Salt, a pinch

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How to cook the perfect pasta

350g of pasta / serving 4 people

Bring 1lt water to the boil and add a table spoon of coarse salt.
Put the pasta in and cook it following the time on the packet (be careful though, taste the pasta first and then drain it). Make sure your pasta is “al dente” not too hard, not too soft.

Preparation

When we cook with garlic it is best to chop the garlic first and then chop the parsley. The parsley has a natural “cleaning” juice that gets rid of the strong smell of the garlic on your fingers!

Heat the olive oil, the garlic and the chillies on a large pan. Simmer only for a few minutes till golden, don’t cook it for too long as it can easily burn.
Add the fresh tomatoes, plum tomatoes and the salt. Stir and cover with a lid.

Turn the heat down and let it cook for 10 minutes, stirring it every now and again.

Finally add your parsley and let the sauce embrace the leaves… your sauce is ready, you can pour it on your pasta. Grate some parmesan and enjoy. Pronto!

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