Pasta all'Arrabbiata

By John, 15 November, 2020
Region
Italy
Description

Penne all'ArrabbiataThis pasta dish is characterized by the inclusion of a fresh chili pepper in a simple sauce of tomatoes cooked in garlic-scented oil. Arrabbiata is an Italian word for angry; that's the chili pepper. Naturally depending upon your tolerance for angry tomatoes, you can add as much chili pepper as you like. This version is quite mild, with just the taste of the pepper and very little heat.

You can use dry or fresh chilies. If you use dried chilies, don't chop them and then they are easy to remove so nobody accidentally get more than they expected.

This is traditionally served with short pasta like penne or ziti. 

Yield
2 Servings
Preparation time
20 minutes
Ingredients
1 lb Penne
2 clv Garlic (crushed)
1⁄2 Fresh Chili Pepper (seeded and chopped)
6 T Olive oil
14 oz Chopped Tomatoes (drained)
Instructions
  1. Put on the water to boil.
  2. Heat the oil in a skillet. When it's hot, add the garlic and the chili pepper(s).
  3. When the garlic browns, remove it. If you used dried chilies, then remove them as well.
  4. Cook the chopped tomatoes in the seasoned oil over moderate heat for about 15 minutes.
  5. While the tomatoes cook, boil the pasta.
  6. When the pasta is ready, check the sauce. Add any salt and pepper that you feel it needs. If it is thick, you can add a little hot pasta water to thin it out.
  7. Combine the pasta with the sauce and serve hot.
Source
The Silver Spoon Cookbook