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Arrabiata literally means Angry in Italian heheh... The name comes from the spiciness of the chili used in this sauce. Arrabiata sauce is a mix of garlic, tomato, chili flakes & olive oil. As this is my version I made it more rich & flavor full in my own way. I am cooking this dish with Wheat penne so that you can indulge in this healthy, saucy & juicy dish guilt free 🙂 So give it a try now...

Prep Time 15

Cook Time 30

Total Time 45

Served AsBrunch, Dinner, Lunch

CuisineDeli, Homestyle Cooking, Indian, Italian

Servings

Ingredients

Instructions

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Boil the pasta in a big container with excess water, add salt & 2-3 drops of of oil(any)
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When par cooked, strain pasta & don't throw the strained Water. sprinkle some oil using your fingers so that pasta wont stick to each other.
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Now in a pan, heat 1 tbs olive oil & add chopped garlic, before the garlic get burnt add onion, mushrooms & capsicum.
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Saute them for 2 mins adding salt. so that veges gets soften a bit without getting more cooked.
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Now add tomatoes (You can blanch the tomatoes & can make puree as well) & add the strained water of pasta, this will give your pasta a thick & juicy sauce. Cover it with a lid.
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Let the tomatoes leave all the juices & get soften completely into a gravy.
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Now add chili, chili flakes, oregano & basil. Saute for a min
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Now add the boiled pasta stir slowly & add vinegar with stir.
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Garnish with some oregano & basil with more extra virgin olive oil. Serve hot with Garlic bread.