Easy Arrabbiata Pasta

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⭐️ Get Recipe: https://theplantbasedschool.com/rigatoni-arrabbiata/

Arrabbiata means angry in Italian due to the spicy sauce with a generous amount of red chilies or red pepper flakes.

Our recipe is moderately spicy, but you can adjust the spice level based on your taste.

⭐️ Ingredients
FOR THE ARRABBIATA SAUCE
3 tablespoons (55 grams) extra virgin olive oil
3 cloves garlic finely chopped, pressed, or grated
¼ teaspoon red pepper flakes
28 ounces (1 large can) (800 grams) whole peeled tomatoes + ½ cup water to rinse can
1 teaspoon salt or more to taste
3 tablespoons flat-leaf parsley chopped

FOR THE PASTA
12 ounces (340 grams) rigatoni
¾ gallon (3 liters) water
1½ tablespoons (21 grams) sea salt for the pasta water

INSTRUCTIONS
Warm 3 tablespoons extra virgin olive oil in a large skillet, then add 3 cloves garlic (pressed or minced) and ¼ teaspoon red pepper flakes
Fry on low heat for about a minute without burning it.

Add 28 ounces (1 large can) of whole peeled tomatoes, rinse the can with ½ cup of water, and add it to the pan.

Season with 1 teaspoon salt, crush the tomatoes with a fork, and simmer on medium heat for 15 minutes.

In the meantime, boil the pasta in plenty of salted boiling water per package instructions minus 3 minutes.
Reserve two cups of pasta cooking water, drain the pasta, and add it to the sauce.

Add 1 cup of reserved pasta water.
Finish cooking the pasta in the sauce stirring and adding more pasta water if necessary.
Shortly before turning the heat off, add 3 tablespoons flat-leaf parsley (chopped).
When the pasta is "al dente" (with a bite), turn the heat off and serve immediately.

❤️ Nico & Louise
#pastarecipe #italianfood #dinnerrecipe
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