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Wednesday, December 4, 2013

Pasta Arabbiata ("Angry penne") (Italian) (vegan)

The Arabbiata sauce is one of the Italian cuisine classics. It is basically a slow-simmered tomato sauce flavored with extra virgin olive oil and a generous dose of garlic and chili. It's hot (hence the "angry" name) and delicious. :)
The traditional pasta to be served with this sauce is penne, but other small-medium shaped pasta can be used as well. Enjoy :)

Previously around this time:
Last year: Grilled turkey breast with avocado-feta salsa.
Two years ago: Quesadillas with cheddar, bacon and cherry tomatoes (Mexican).
Three years ago: Cheese-stuffed mushrooms and cheese fussili with herbs and aioli; and Swedish-style salmon with vegetables and white sauce.

Ingredients (serves 1):
  • 100 g penne (I used wholemeal penne)
  • 30 ml olive oil
  • 5 garlic cloves
  • 1 small red chili pepper 
  • 150 g tomatoes (or 150 ml of passata)
  • 1 teaspoon chopped Italian herbs (fresh or dry)
  • salt and freshly ground pepper to taste
  • fresh parsley to sprinkle on top (optional, I skipped it)

Finely chop the tomatoes, if you're not using passata. Heat the oil in a small pan and add the sliced garlic cloves and chili pepper. Stir until they soften (2-3 minutes) and then add the chopped tomatoes. Let it simmer for 10 minutes or so. Meanwhile boil the penne according to package instructions.
When the sauce is almost done, add the herbs, salt and pepper and mix well. Simmer it for 1-2 minutes more. Transfer the drained penne to a serving dish and pour the sauce over them.
Mix and dig in! :)

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