For the second day of cooking Pastas with different sauces, it was only natural that I end up making a pasta dish with Arrabbiata Sauce. As expected there are so many variations to this sauce and I adapted this after reading so many sites and ended up making something that suited my taste buds. Of course this is more to our taste as this sauce is supposed to be more spicy.
Arrabbiata Sauce is mostly serve with penne pasta. For a change I wanted to use spaghetti. I haven't introduced spaghetti to my boys and wanted to see if they will accept it as a regular noodle. Just as I thought they thought this to be hakka noodles only and wanted more of this than other pasta dishes.
I used fresh red ripe chilies and garlic cloves, apart from using ripe blanched tomatoes. The sauce was quite thick and it nicely coated the spaghetti.
Spaghetti with Arrabiata sauce
Ingredients Needed:
Spaghetti - handful
Onion - 1 small, minced
Tomato, puree - 3 large
Garlic - 5 -6 finely chopped
Chilli Flakes - 1/2 tsp
Ripe green Chilies - 2 long
Dry Oregano - 1/4 tsp
Dried Basil Herb -1/4 tsp(optional)
Parmesan Cheese - 2 tbsp
Olive oil - 1 tsp
Water - as required
Salt - to taste
How to make the Arrabiata Sauce
Blanch the tomatoes in a large pot and cook for 5 - 7 mins. Cool and remove skin. Make a puree when the tomatoes are cooled down.
Heat a non stick pan with olive oil, add finely minced ripe green chilies, onion. Saute till the onions turn colour.
Then add the tomato puree and bring to boil. When it thickens, add salt, all the dry herbs along with required amount of chili flakes.
Adjust spice and continue cooking in low flame.
Cook till the sauce becomes thick in consistency and oil separates.
Boil Spaghetti as per directions in a large pot of water, drain and toss little oil on the top.
I made this in two ways, one with sauce simply served on top, the other tossed in a pan with sauce and more spices.
Both the methods tasted great!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48
Arrabbiata Sauce is mostly serve with penne pasta. For a change I wanted to use spaghetti. I haven't introduced spaghetti to my boys and wanted to see if they will accept it as a regular noodle. Just as I thought they thought this to be hakka noodles only and wanted more of this than other pasta dishes.
I used fresh red ripe chilies and garlic cloves, apart from using ripe blanched tomatoes. The sauce was quite thick and it nicely coated the spaghetti.
Ingredients Needed:
Spaghetti - handful
Onion - 1 small, minced
Tomato, puree - 3 large
Garlic - 5 -6 finely chopped
Chilli Flakes - 1/2 tsp
Ripe green Chilies - 2 long
Dry Oregano - 1/4 tsp
Dried Basil Herb -1/4 tsp(optional)
Parmesan Cheese - 2 tbsp
Olive oil - 1 tsp
Water - as required
Salt - to taste
How to make the Arrabiata Sauce
Blanch the tomatoes in a large pot and cook for 5 - 7 mins. Cool and remove skin. Make a puree when the tomatoes are cooled down.
Heat a non stick pan with olive oil, add finely minced ripe green chilies, onion. Saute till the onions turn colour.
Then add the tomato puree and bring to boil. When it thickens, add salt, all the dry herbs along with required amount of chili flakes.
Adjust spice and continue cooking in low flame.
Cook till the sauce becomes thick in consistency and oil separates.
Boil Spaghetti as per directions in a large pot of water, drain and toss little oil on the top.
I made this in two ways, one with sauce simply served on top, the other tossed in a pan with sauce and more spices.
Both the methods tasted great!
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 48
source : http://viva.co.id, http://cooking4allseasons.blogspot.com, http://detik.com
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