Pasta Arrabiata (Say No-Cheese)
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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...
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Ingredients
- 1 Cup wheat penne or whatever pasta shape you like
- 1 medium onion finely chopped
- 4-5 garlic clove minced well
- 1 small capsicum finely chopped
- 4 medium tomatoes finely chopped
- 4-5 button mushrooms finely chopped
- 1 tablespoon chili flakes
- 1 tablespoon chili powder
- 2-3 fresh basil leaves or dried
- 1 tablespoon oregano dried
- Salt
- 3 tablespoon extra olive oil
- 1 tablespoon vinegar
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Instructions
- Boil the pasta in a big container with excess water, add salt & 2-3 drops of of oil(any)
- 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.
- Now in a pan, heat 1 tbs olive oil & add chopped garlic, before the garlic get burnt add onion, mushrooms & capsicum.
- Saute them for 2 mins adding salt. so that veges gets soften a bit without getting more cooked.
- 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.
- Let the tomatoes leave all the juices & get soften completely into a gravy.
- Now add chili, chili flakes, oregano & basil. Saute for a min
- Now add the boiled pasta stir slowly & add vinegar with stir.
- Garnish with some oregano & basil with more extra virgin olive oil. Serve hot with Garlic bread.
Notes
- You can use pasta of your choice
- Always cook pasta in excess water & never throw the leftout water.
- Always use the pasta water for your gravy, this gives thickness to your sauce
- You can use cheese on the top at the time of serving if you want.
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