Pasta Arrabiata Recipe

Pasta Arrabiata Recipe:

A simple yet delicious pasta recipe for the vegetarians, the flat tagliatelle in a spicy tomato sauce.

Simple and hearty pasta makes for a great Sunday brunch at my home and this basic Italian pasta arrabiata recipe qualifies as one of our favourites. The awesomeness of this recipe I feel is in the simplicity of its flavours, the fresh aroma of a homemade tomato sauce flavoured with garlic and some herbs.

It is such an easy and rewarding recipe that it may soon become your favourite quick fix for any surprise visits, or odd hour cravi

ngs or holiday lunches. Hey, so what are you waiting for just make this simple soulful pasta today, you can select your favourite plain pasta while the spaghetti or thin flat tagliatelle are the best picks for this pasta arrabiata recipe.

Ps- You may make some extra sauce and store it in the fridge upto a week in an airtight container to be used as and when required, as dips, with pasta or grills.

Preparation (Serves 3-4):

For the Sauce:

600 gms Tomatoes, approx 5 large ones
7-8 cloves of garlic, finely chopped (or less if you are not too fond of it)
1 medium spring onion, bulb finely chopped along with half the greens
2 tsp red chilli flakes
1 & ½ tsp Sugar
2 tsp olive oil
1 tsp dried oregano
Salt and freshly ground Pepper

For the Pasta:

Aprox 250 gms of Pasta, 10-12 rolls of tagliatelle
1 tbsp vegetable oil
Salt
Some freshly chopped parsley and cherry tomatoes to garnish, optional
Some grated parmesan or any fav cheese for topping, optional

Preparation:

Start by cutting out the pits of the tomatoes, then make a cross incision on the bottom of the tomatoes and boil them with a little water (1/2 to 1 cup) until the skin separates from the pulp.
Discard the skin and use a masher or a spoon to mash up the tomatoes along with all the juices to make a chunky mixture and keep aside.
Then place the pasta to cook according to the instructions on the packet till just soft (al dente) with the vegetable oil and a little salt. Drain and keep aside.
Now heat the olive oil in large frying pan (a wok works better), add the garlic and the chopped onions and fry for just a minute on high flame until golden, then add the chilli flakes and stir for another few seconds.
Pour in the entire tomato puree, add the sugar and cook on a medium flame for 10-12 minutes. Once it starts to thicken dress with salt and pepper to taste.
Then stir in the dried oregano and just toss the pasta with this sauce. Turn off heat, garnish with fresh parsley and cherry tomatoes, top up with some grated cheese and serve warm. Bon Appetite !

Dos and Don’ts:

Adjust chillies and garlic to your taste.
Incase you want to turn this one into a non vegetarian arrabiata, just add some sliced chicken ham or cooked chicken cubes to the sauce before tossing with the pasta.

FoodPunch

Pasta Arrabiata Recipe