Arrabiata Sauce with Pasta

Arrabbiata sauce and pasta
My house still smells of Italy! The aromas of garlic, olive oil, red pepper, and tomatoes floated from my kitchen as the sauce cooked and spread through every room. This Belgian-French-Irish girl actually feels Italian! And you happily will too if you make Arrabbiata sauce.

Just a few fresh ingredients come together for one of the most flavorful (and spicy) sauces in Mediterranean cooking. Roma tomatoes at the peak of freshness are easy to find at the farmers’ market, as are local garlic and flat-leaf parsley.

Roma tomatoes
Then you only need good quality extra-virgin olive oil, dried red pepper, sea salt, plus whole wheat penne (the pasta traditionally served with Arrabbiata sauce) or rotini (or use your favorite gluten-free pasta, if desired) for a dish to pair with a glass of robust red wine–a truly perfect meal (especially if you dine al fresco). And it’s so easy! Enjoy!

Garlic and red pepper

CookingJar o'sauce

Arrabiata Sauce with Pasta

2 ¼ to 2 ½ pounds ripe roma or plum tomatoes

2/3 cup extra-virgin olive oil

4 large or 6 smaller cloves of garlic, peeled and finely chopped

Dried red pepper, crushed to make 2-3 teaspoons (depending on your preferred level of heat)

1 teaspoon sea salt

Chopped fresh Italian (flat-leaf) parsley

1 pound whole wheat penne or rotini pasta, cooked al dente (or use your favorite gluten-free pasta)

Wash tomatoes and, using a sharp knife, score each with an X just through the skin. Blanch tomatoes in boiling water for about 30 seconds. Transfer to ice water to stop the cooking for about 30 seconds. Drain and peel the tomatoes from where the skin curls back at the X. Set aside.

Heat olive oil in a large sauce pan or Dutch oven over medium heat. Add garlic and red pepper. Cook for several minutes, stirring occasionally. Add tomatoes and salt. Cook over medium heat for about 20-25 minutes, breaking up tomatoes as they cook and the sauce reduces. For a chunky sauce, crush the tomatoes with a spoon or potato masher. If you’d like a smoother sauce, remove from heat and process with an immersion blender until smooth.

Serve in bowls over al dente pasta. Sprinkle with chopped Italian parsley. Makes about six main dish servings. Cin cin!

 

 

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2 thoughts on “Arrabiata Sauce with Pasta

  1. Pingback: Baked Eggplant Parmesan | Finding my Inner Chef

  2. Pingback: Inside Out Tomato Sandwiches | Finding my Inner Chef

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