Pasta "Arrabbiata"
Votes: 1
Time: 30 min.
Complexity: easily
Servings: 4 - 6
Complexity: easily
Servings: 4 - 6
Traditional Italian cuisine can hardly be called spicy. Spicy, aromatic, and piquant, truly spicy dishes are few and far between. One such dish is Arrabbiata, a traditional Italian pasta from the central region of Lazio. It's most often prepared using penne or bucatini pasta, mixed with a spicy Arrabbiata sauce made from hot peppers, tomatoes, garlic, and olive oil. The name of this sauce translates as "evil," aptly denoting its spiciness.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g bucatini pasta
- 3 tbsp olive oil + extra for drizzling
- 4 cloves garlic, chopped
- 3 tablespoons chopped marinated Calabrian chili peppers
- 2 cans of 400g canned cherry tomatoes
- 1/4 cup chopped fresh parsley
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Recipes with similar ingredients: bucatini pasta, chili pepper, cherry tomatoes
Cooking the dish according to the recipe:
- Bring a large saucepan of salted water to a boil. Add the pasta and cook according to package directions. Set aside 0.5 cups of the water and discard the rest.
- Meanwhile, heat the olive oil in a separate large saucepan over medium-high heat. Add the garlic and cook, stirring, until light golden brown, about 3 minutes. Add 2 tablespoons of chili powder and cook, stirring, until the oil turns red, about 1 minute. Add the cherry tomatoes and 1 cup of water and simmer, stirring occasionally, until thickened, about 20 minutes.
- Add the pasta, reserved cooking water, parsley, and the remaining 1 tablespoon of chili to the sauce. Cook, stirring, until the pasta is well coated, about 1 minute; season with salt to taste. Divide among plates and drizzle with olive oil.
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