November 19, 2009 in Uncategorized
Penne all’Arrabbiata – a roman classic has enjoyed a revival in recent years. With a preparation time of not more than 5 minutes – it’s a winner for the modern cook who is often running between – job – children – shopping – job and home!!! You should serve this spicy tomato sauce with penne “rigate” – meaning lines. The lined pasta creates lovely little crevices for the spicy sauce to hide in. I posted the recipe for pomodori arrostiti – essentially an antipasto, but you could use those blood red juicy babies in this sauce – the chilli with the sweet condensed flavours of tomatoes — ITALY ON A PLATE!!!! Now my mouth is watering!!! This was one of those 5 minute wonders followed by a cooling berry blitz for a quickie informal dinner with eight friends …….. organised at 4.30pm – cooked served and eaten by 7pm!!! Basta finito!
5 red chillies chopped (if you don’t like it too hot – dont chop them leave them whole) or use less!
5 large cloves or garlic chopped
1 large onion finely chopped
3 tins of peeled tomatoes
2 chicken stock cubes
In a pan – put about half a cup of olive oil – fry the onion garlic with the chilli – stock cube – salt and pepper- unitl nicely browned
In a bowl – empty the peeled tomatoes and using your (clean) hand squash them to a pulp.
Add the tomatoes to the onion garlic etc. and Walla!!! done.
Let this bubble away nicely on the stove while you
prepare the pasta.
As ALWAYS – a big pot of salted rapidly boiling water -
pasta gives off lots of starch – so if you use a small pot with
only a little water – your pasta will be stodgy on the outside and raw on the inside!!!!
Which is a cardinal sin in an Italian kitchen.
When the penne are ready – drain them and mix with the sauce!!!
Serve steaming hotwith a good grating of parmesan cheese!
What could be easier!!!!!