One of the things in my long list of favorites is pasta Arrabiata. I almost invariably order for it in Italian restaurants. Arrabbiata is a Roman sauce of garlic, tomatoes, and red chili cooked in olive oil. Basil is sometimes used, although the majority of chefs in Italy do not use the basil for this recipe. The dish is usually served with pasta, chopped fresh parsley sprinkled on top. It’s pretty easy to cook it and a sure shot recipe for impressing guests with its exotic name. I’ve added some fresh green peas though it’s not part of the original recipe.
- 300 gms Penne Pasta (I’ve used elbow pasta)
- 1 Medium Onion
- 3 Tomatoes
- 450 ml Tomato puree
- 175 gm Cheese (grated)
- 4-5 pods Garlic
- Red chili flakes
- 1 Capsicum
- 7-8 Basil leaves
- 1 tsp Oregano
- Olive oil
- Cook the pasta for 12 minutes drain the hot water, pour cold/ normal water, drain again and keep aside.
- Heat olive oil in a saucepan.
- Add finely chopped garlic, onion, and fry till onions turn golden.
- Add chopped capsicum and stir for a few minutes.
- Add tomatoes and cook and then add tomato puree.
- Add basil, oregano, and salt to taste.
- Cook for about 3 minutes and add strained pasta and cook again till everything blends well.
- Remove it from the flame and garnish with grated cheese and basil leaves.
- Serve hot
Preparation time: 30 minutes.