Pasta cooked in Arrabiata sauce is simplest but fiery dish in terms of its spiciness.”Arrabiata” in Italian literally means angry and thus the name of the sauce refers to the spiciness of the sauce.It is simplest to cook and appeals to me most because of the generous use of tomatoes, and tomatoes in cooked form are supposed to be the best for our body.It is a proven fact that heat processing enhances the the nutritional value of the tomatoes by increasing the lycopene content which is a crotenoid ( a phytochemical) responsible for the red color of the tomatoes and a powerful antioxidant which decreases the risk of cancer and heart diseases.This makes this dish earn brownie points for me, as whenever I am in for a quickie meal or not in a mood to play with an array of ingredients,this dish shows up on my dining table.The dish calls for simple ingredients like onion ,garlic,tomatoes,olive oil ,chili flakes and fresh basil .The day I cooked this dish my stock of fresh basil had exhausted ,so I had to compromise with dry basil.Anyhow ,it turned delicious and below follows the recipe for the interested hungry souls.
- 400 gm penne pasta
- 3 cups fresh tomato puree of blanched tomatoes
- 1 small onion chopped
- 1/4 cup minced garlic
- 1 bunch fresh basil / Dry basil
- 1-2 tsp chili flakes or according to taste
- Salt to taste
- 2-3 tbsp olive oil
- Extra virgin olive oil
- Parmesan cheese to grate on top
Preparing the Arrabiata Sauce
- Heat oil in a pan and add in the chopped onions and cook them till they are translucent.
- Add minced garlic and cook for few seconds.
- Pour in the tomato puree and mix well.
- Add fresh/dry basil,chili flakes and salt to taste.
- Cook the sauce till it achieves slightly thick consistency.
Cooking the pasta
- Cook the pasta aldante in salted water according to the instructions given on the packet.Drain the pasta and reserve 1/2 cup of pasta water.
Preparing Penne Pasta in Arrabiata Sauce
- Add cooked pasta into the sauce along with 1/2 cup of pasta water.Roll it well and simmer for 5 minutes.
Enjoy ! and Happy Cooking Till I am Back!