Monday, 17 July 2017
Penne with Arrabiata Pasta Sauce
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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