Pasta Arrabbiata – Great Pasta, Great Times…

Often simplicity makes the tastiest dishes, and when it comes to pasta, in my house, I always opt for simple. What makes any good pasta a great pasta – in my opinion, is the base tomato sauce. Cooking it for a long period, cooking out the acidity of the tomatoes is the secret, infusing all the flavors of the herbs.

With the addition of chili – “Arrabbiata” literally means “angry” in Italian, and the name of the sauce is due to the bite from the chilies.  Make it as hot as you want, or mild, depending on your likes.  I like mine to have a little punch, but I add extra chili in in the end as not everyone likes the heat.

Pasta Arrabbiatta

1 can whole peeled tomatoes
4 fresh tomatoes, roughly chopped
1 large onion, roughly chopped
1 tsp sugar
1 pkt tomato paste
½ house Fresh garlic
Fresh oregano, finely chopped
Fresh chillie’s – to the heat you can handle, finely chopped
2 tsp Basil Pesto
2 tbsp balsamic vinegar
1 Knorr vegetable stock pot
1l boiling water
seasoning
Grated parmesaan cheese
olive oil

**Add a few strips of crispy bacon if you wish to skip the meat free option

Preheat the oven to 200°C, place the garlic on a roasting try, sprinkle with coarse salt and olive oil.  Roast for 25 – 35 minutes. Remove from oven and let cool.

Squeeze the garlic out of the skins and set aside.

Over a medium heat, add a generous amount of olive oil and fry the onions off in a deep pot, sprinkle the sugar over the onions and cook for about 5 minutes.
Add the garlic, chillies and tomato paste.  Fry for a few 5 – 7 minutes, followed by the whole peeled tomatoes, oregano and seasoning.
Add the stock pot and water; drop the heat to a gentle simmer and let cook out for 2 hours. Stir sporadically to ensure it doesn’t burn.

The tomatoes should break up and become a thick sauce, however if you want to use a stick blender at this point to blitz up the sauce, do so now.

Add the basil pesto and balsamic vinegar and crispy bacon if you are using.

Boil pasta according to packet instructions, or best use freshly made pasta – find out here.

Mix the sauce and pasta together, add some grated paramasaan and you have a delicious meal waiting!  Traditionally you would sprinkle with parsley.

Pasta Ariabata

Now you guys get to weigh in!  Share with me your Favorite Pasta Sauce!

 

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