Simplicity is typical of Italian cuisine…but also spicy!
The Italian term “Arrabbiata” means “Angry”, and comes from the extreme spiciness of the sauce and the flushing that it provokes once eaten...you will look enraged 🥵!
One of the simplest and most well-known pasta sauces, “arrabbiata” consists of simple ingredients: tomatoes, garlic and dried red chilli (or in Italian peperoncino). It is most commonly eaten with penne as the ridges and holes of the pasta hold the sauce particularly well.
According to legend, penne all'arrabbiata was created in the Italian capital, Rome, at the beginning of the 20th century, in a city tavern. Since then, “Penne all'arrabbiata” has been celebrated in Italian cinema many times: for example in the movie #Roma by #FedericoFellini and #LaGrandeAbbuffata by #MarcoFerreri.
Here’s your recipe! 🧂⬇️⬇️🍴
INGREDIENTS
- Penne Pasta - brand Pasta Riscossa - La buona pasta italiana dal 1902 imported by Chenab Impex
- EVO Oil - brand “Dolce Vita” imported by Chenab Impex
- Peeled tomatoes - brand "Dolce Vita" imported by Chenab Impex
- Garlic - cloves of garlic, sliced thinly (about 1 clove per person, without the germ)
- Salt
STEPS
1. Heat a tablespoon of olive oil on low heat in a pan and gently soften the minced garlic. Take care, as this won’t take long at all and you don’t want any colour on the garlic or it will give a bitter flavour into the sauce!
2. Add the chilli flakes (you can use fresh chillies too) to the oil, temper for 10 seconds, then add the tin of tomatoes (if they are whole tomatoes, roughly chop them first).
3. Cook over low heat for 10–15 minutes until the sauce has thickened. Taste and add salt.
4. Cook the penne in a pan of salted boiling water for 8–10 minutes or as per packet instructions.
5. Once the pasta is cooked, drain and add it to the sauce, tossing to make sure the pasta is evenly coated
Serve straight away and garnish with torn basil
For those who want to challenge the spiciness ... can add chilli also to the completion of the dish ... but without getting too angry🥵🥵🥵!
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Credit: Claudio Maffioletti