Sunday 18 March 2012


Shyam is making Arrabiatta for dinner. This young man brings good cheer whenever he comes. The inclement weather made us stay indoors today so after a palak parantha breakfast & rajma chawal lunch, the day promises to wrap up with some authentic Italian fare. Mercy that I had the ingredients at home because when Shyam cooks, he has to have the ingredients just right or he doesn't venture in at all. He is not finicky, just particular.  

Arrabiatta means 'angry sauce', referring to the chillies in the recipe. See how angry you want your penne sauce to be. Suit your taste buds. Also, as we realized, if you use use fresh tomatoes, your arrabiatta may not wear the angry red look. The additives in the canned tomato purée do that!
1. 1/4 packet of penne(serves 4)
2. 6-8 fresh tomatoes(or a can of purée)
3. 1 medium onion cubed(optional)
4. 4-5 pods of garlic- chopped/crushed
5. 6-8 dry red chillies(or, as preferred)
6. 1 tsp mixed herbs
7. 1 tsp crushed pepper
8. 2tbsp extra virgin olive oil
8. Salt- to taste
1. Boil the pasta with 1/2tsp salt & 1 tsp oil in an open vessel.
When pasta softens, remove from flame, strain the hot water & put cold water in the vessel for 7-8 minutes to prevent the pasta from sticking.
2. Slit tomatoes(see pic) & microwave for 5-8 minutes. When tender, take out, let cool & deskin.

3. Blend tomatoes to a fine purée 
4. In olive oil, saute onion & garlic on medium flame for 7-8 minutes. Add the red chillies & fry well.

5. Add tomato purée & salt and let simmer for 10-15 minutes. 
6. Gently mix the boiled pasta and herbs in the arrabiatta sauce and remove from flame.
                                                                                                                                                Serve hot with a dash of extra virgin olive oil & crushed pepper.

Tip: Take care not to i. overcook pasta & ii. mix the boiled pasta to the sauce & stir hard. You don't want your arrabiatta to look like this!                                                                     
Thank you for giving me my weekend off, Shyam :)

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