Classic Pasta Arrabbiata
Sometimes being furious has it's advantages. Life is filled with disappointments and it seemed to be a day filled with them. Mother told me a long time ago, that letting things roll off your back, is the key to your success. She is still always right. I had even forgotten to go by the grocery store for some supplies. Boxes and boxes still stacked high form the recent move. Kitchen renovation in Limbo for now, as the cabinet shop is backlogged. The only remedy? Some classic Italian cooking. This Pasta Arrabbiata, or "Angry" pasta sauce, truly fits my mood. I have blogged about this pasta sauce before. The Neapolitan version, consists of the addition of black olives and capers, another delicious dish. Here, its even simpler. Just a few ingredients had me feeling better in no time. Traditionally served with Penne pasta, any pasta with an opening will do. After a quick mix, the sauce gets inside the pasta, creating a wonderful mix of flavor. What really gets me mad is to read all these sauces in the media calling themselves "Arrabbiata," when all they are is one big mess of ingredients and nothing to do with traditional Italian cooking at all. That's another story.
Ingredients: 4 people
one pound of Penne or Tortiglioni (Elicoidali)
3 small cloves of garlic diced
3 tablespoons of olive oil (plus a little more if needed)
12 ounces of tomatoes and their juice
About a tablespoon of hot pepper flakes or whole Peperoncini to taste.
One large skillet to accommodate all the ingredients
Salt and pepper to taste
8 quart pot of salted water to a hard boil
some fresh Basil or Parsley
Method: Place your large skillet on medium heat. Add your olive oil and garlic and saute until fragrant. Add your hot pepper flakes or broken peperoncini and give it a mix. After a few minutes, add your tomatoes. Cook for about 10 minutes or so. Add about a teaspoon of salt and pepper. Give it a taste for additional salt after it's cooked. You will notice your oil separating from the pan.
If you are using whole and broken Peperoncini, remember to remove them from the sauce before serving your Pasta.
Cook your pasta to al dente. Add a few tablespoons of pasta water to your sauce. The starch from your cooking water will help create a wonderful coating around your cooked pasta. Drain your pasta and mix well. Take it straight to the table. Parmigiano Reggiano is an option, however not traditional. Some rules are made to be broken.
Thank Goodness, by the end of the meal, I had forgotten all about being mad! Buon Appetito!