I love pasta (all kinds of it) but there is nothing so good as a good penne Arrabbiata. It is one of my favourite pasta recipes. A good penne Arrabbiata is hot (very hot in my case). The name actually explains why it’s eaten hot and spicy. In Italian, arrabbiata means ‘angry’, referring to the added chili peppers or chili flakes in it that gives its nice spicy taste. I prepared this dish yesterday to a friend of mine and she just loved it. Now it’s up to you…
- 500g penne
- 3 garlic cloves (4 for garlic lovers)
- 2 onions (optional)
- 3 tablespoons tomato paste (or passata di pomodoro)
- 2 teaspoons sambal (optional)
- 1 chili pepper (or 2 teaspoons chili flakes)
- 6 tablespoons olive oil
- handful fresh basil leaves
- Parmesan cheese (or any other cheese)
- salt and pepper to taste
Cook the pasta in salted water, drain it and put it back in the same pot. Chop the onions, garlic cloves and chili pepper into small pieces. Take a saucepan and put olive oil in it, let it heat and add one by one your chopped vegetables (starting with the onions). Let them fry for a few minutes and add the tomato paste and sambal to it. Season with salt and pepper (and chili flakes) and mix. Pour the sauce over the pasta and stir for a few seconds on high heat. Sprinkle some Parmesan cheese (I forgot to take a picture with the cheese, but I’m sure you get the picture) on top and garnish with fresh basil.
Serve with salad!
Buon appetito! 😉
This will probably be my last post this month before heading to Spain. I promised a friend that I would post a pasta recipe. So, to keep my promise behold the first pasta recipe of my blog: Pasta with pesto. The picture isn’t pretty but hey I’m not a professional photographer 🙂
- Pasta (I prefer linguine or tagliatelle)
- 2 to 3 garlic cloves
- bunch of fresh basil leaves
- 5 tablespoons olive oil
- Parmesan cheese (grated)
- handful of pine nuts
- salt and pepper
- pasta cheese (optional)
Mix the pine nuts, garlic cloves and basil leaves in a food processor. Mix until you get a smooth consistency. Take your sauce in a bowl and add olive oil and salt and pepper to it. Cook the pasta. Drain it and place it back on the heat. Mix with the pesto mixture. Stir a couple of times (to cut the overwhelming smell of garlic) and add the parmesan cheese. Stir until the cheese is melted and remove from heat. As you wish you can garnish it with pasta cheese (a mix of mozzarella, emmental and gouda).
Serve with salad!