Pasta All'arrabbiata


1 1/2 pounds Ripe frsh tomatoes -- OR
1 1/2 pounds Canned tomatoes drained
4 tablespoons Olive oil
Salt and fresh ground
1/2 teaspoon To ¾ tsp hot red pepper
1 pound Dried pasta
Coarse-grained salt -- for
20 lrg Sprigs Italian parsley,
Leaves only -- for garnish


FYI- tomato sauce with just olive oil and lots of hot red pepper flakes exists under a variety of names, one of the monst famous is this one which when translated means "angry". Many times these sauces have pancetta or prosciutto added. If fresh tomatoes are used, cut them into pieces. Place fresh or canned tomatoes with the oil in a medium-sized saucepan over meduim heat and cook for 25 minutes, stirring every so often with a wooden spoon. season to taste with salt and pepper. Pass the mixture through a food mill, using the idsc with the smallest holes, into a second saucepan.
Return the tomatoes to medium heat, add the red pepper flakes, and simmer for 15 miutes more. Bring a large pot of cold water to a boil, add coarse salt to taste, then add the pasta and cook until al dente. coarsely chop the parsely on a board. Drain the pasta , transfer to a warmed platter, out the suace over, and serve immediately. for a variation you can use 15 large fresh basil leaves, torn into thirds, instead of parsley.




1.0 servings


Friday, December 18, 2009 - 12:02am



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