Recipe 1: Pasta Arrabiata Recipe
pasta arrabiata recipe - a popular pasta recipe from the italian cuisine made with tomatoes, garlic and red chili flakes.
course main course cuisine world prep time 15 minutes cook time 15 minutes total time 30 minutes servings 1 to 2
(1 cup = 250 ml)
for cooking pasta:
2 cups fusilli pasta OR 175 grams fusilli pasta (use Cibo's Fusilli Pasta for good taste)
1 litre water
½ teaspoon salt or add as required
for the arrabiata sauce:
220 grams tomatoes OR 2 large tomatoes OR 2 cups chopped tomatoes OR 1 cup tomato purée
5 grams garlic OR 1 teaspoon finely chopped garlic (lahsun)
2 teaspoons chilli flakes or add as required, can use ½ teaspoon red chilli powder also
2 tablespoons olive oil
¼ teaspoon dried oregano or add as required
1 teaspoon chopped fresh basil leaves OR 1 to 2 basil leaves - chopped
¼ teaspoon black pepper powder (kali mirch powder) or add as required
¼ teaspoon sugar - OPTIONAL
¼ cup water - OPTIONAL
vegetarian parmesan or processed cheese as required - OPTIONAL
heat 1 litre water along with ½ teaspoon salt in a pan. bring the water to a boil.
then add 2 cups fusilli pasta (175 grams). you can even add penne pasta.
on a medium to high flame, cook till the pasta is done. you can choose to cook the pasta till al dente or can cook it completely.
in a colander, drain the pasta and keep aside.
making pasta arrabiata:
peel and roughly chop 2 large tomatoes (220 grams). add them in a blender or a food chopper or processor.
without adding any water, blend to a smooth puree. keep aside.
heat 2 tablespoons olive oil in a pan. add 1 teaspoon finely chopped garlic. saute for some seconds.
then add 2 teaspoons crushed red chili flakes and stir. you can reduce or increase the quantity of red chili flakes as required. instead or red chili flakes, you can also add ½ teaspoon red chilli powder.
next add the tomato puree.
add salt as per taste and mix very well.
cover the pan with its lid.
on a low flame simmer the sauce till the raw flavor and taste of tomatoes goes away. add some water (about ¼ cup) if the tomato puree start sticking to the pan.
when you see some oil specks on the sauce, this means that the tomato puree is cooked.
then add ¼ teaspoon dried oregano, ¼ teaspoon black pepper. you can also add ¼ teaspoon sugar, if the tomatoes are too tangy, then only add sugar. mix very well. you can add sugar as required depending on the tanginess of tomatoes.
add the cooked pasta and mix very well, so that the sauce coats the pasta evenly.
switch off the flame and add 1 teaspoon chopped basil leaves. mix again.
serve pasta arrabiata hot or warm with some vegetarian parmesan cheese grated on top. you can also use grated processed cheese if you do not have vegetarian parmesan cheese.
recipe notes :
recipe can be doubled
you can add red chili flakes less or more as per your preferences.