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- April 24, 2020 at 8:46 am #584558
All’Arrabbiata (angry pasta)
1 lb penne or spaghetti
1/4 cup olive oil
2 cloves garlic, peeled and finely minced
Crushed red pepper, to taste or 1 to 2 fresh hot chili peppers, stemmed, seeded, and finely sliced
2/3 lb plum tomatoes, peeled, seeded, and chopped, or use a drained 1-lb can of tomatoes
5 to 6 fresh basil leaves
Fine sea salt, to taste
1 1/4 cups grated Romano-Parmesan cheese
Optional: 1 onion, peeled and finely chopped
Set a large pot of water to boil over high heat for the pasta.
In a saucepan over medium heat, saute the onion (if using) and the garlic in half of the oil, until fragrant and just barely golden – about 2 to 3 min.
Add the crushed red peppers or the fresh chili pepper and cook for another 30 sec, until fragrant.
Add the tomatoes and lower the heat to low. Simmer, covered, while cooking the pasta.
In the meantime, cook the pasta in the salted boiling water t al dente.
Drain it and return it to the pot.
Check the seasoning of the sauce and stir in the basil and the remainder of the oil.
Pour the sauce over the pasta and toss to cover evenly.
Serve the pasta with the grated cheese on the side. Serves 4-6
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