Penne all'Arrabbiata

Name: Penne all'Arrabbiata
Cuisine: Italian
Ingredients: 600g tomatoes (ripe); 2 large garlic cloves; 1 hot pepper (fresh or dried; or chili flakes); 1/2 teaspoon dried oregano; 1 level teaspoon sugar; 5 large fresh basil leaves (or 3 sprigs of parsley); 2 tablespoons olive oil; 250g penne; 100g mozzarella (optional; omit for vegan version); salt, pepper

July 5, 2012

Quick Recipes Simple Recipes Lacto-Ovo Vegetarian Recipes Fasting Recipes Italian Pasta

This year's tomatoes passed the first test. I waited for them to be aromatic and sweet so I could make the best sauce for penne all'arrabbiata.

Ingredients

600g tomatoes (ripe)
2 large garlic cloves
1 hot pepper (fresh or dried; or chili flakes)
1/2 teaspoon dried oregano
1 level teaspoon sugar
5 large fresh basil leaves (or 3 sprigs of parsley)
2 tablespoons olive oil
250g penne
100g mozzarella (optional; omit for vegan version)
salt, pepper

Servings: 2-3

How to prepare penne all'arrabbiata

Bring a large pot of salted water to a boil.
Heat the oil. Add the garlic and sliced hot pepper. Fry over very low heat until it starts to lightly brown.
Add the peeled and blended tomatoes (if you don't have a blender, you can grate them) and oregano. Season with salt and pepper to taste. Bring to a boil.
Add the pasta to the boiling water.
Simmer the tomato sauce over medium heat for about 15 minutes. Stir occasionally, especially towards the end. Taste the sauce and add sugar if it seems acidic.
When the sauce is ready, blend it briefly with an immersion blender. It doesn't need to be smooth. I only blend it a few times because it gets a more cohesive and velvety consistency.
Add the chopped basil, drained pasta, and torn mozzarella pieces. Toss quickly until the pasta is coated with sauce and the mozzarella is melted. Taste for salt while mixing.
Serve immediately while hot, sprinkled with parmesan or pecorino if desired.