Monday, 17 July 2017

Penne with Arrabiata Pasta Sauce

We've had a meaty rugby, then cricket, club barbecue kind of weekend.  So Meatless Monday started early, on Sunday night.

Arrabiata (Angry) sauce came to mind, but without my Mum's trusty Elizabeth David books to refer to, I had to google it and of course was swamped with options.

I ended up making my basic tomato pasta sauce and adding a pinch of hot chilli flakes, and a small handful of fresh basil leaves to the sauce just before pureeing.  Simpler than I thought!

1 small onion, finely chopped
2 garlic cloves, finely chopped
1 tbsp olive oil
1 tin of of chopped tomatoes
1/2 can recently boiled water
Pinch of chilli flakes
Small handful of basil leaves (optional)

Gently soften the onion in the olive oil over a low-medium heat.  Add the garlic once the onion is transluscent or begins to brown.  Add the tomatoes and rinse the can/pack out with the boiling water.

Cover, and simmer for 20 minutes or more for a stronger flavour.  If the sauce is too watery after 20 minutes, take the lid off and simmer to reduce a little.  If the sauce is too thick add a little water.

Before serving, add the basil leaves if using, and puree with a stick blender.

Arrabiata sauce is traditionally served with penne.  I cooked 600g of dried pasta for our family of 5 and this amount of sauce was perfect.

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