Arrabiatta is a big favourite in our family. It is something we order often when we eat out, and something I love making at home often from scratch, too. Today, I’m going to share with you all the recipe for Pasta Arrabbiatta, the way I make it.
Home-made Pasta Arrabbiatta, from scratch What is Pasta Arrabbiatta? Pasta Arrabiatta is an Italian dish wherein pasta is cooked with a spicy red tomato sauce. The term ‘ Arrabiatta‘ means ‘angry’ in Italian, referring to the bright red colour of the sauce used and its spiciness. A peek into my version of Pasta Arrabbiatta Typically, sweet Italian San Marzano tomatoes are used in the making of the sauce for this pasta. The spiciness comes from red chilli flakes and, sometimes, ground black pepper. However, I have used the sour ‘ Nati‘ aka country tomatoes here, along with some onion added in for a bit of sweetness. I have used red chilli powder for the heat, with some jaggery powder to balance it out. I have used a commonly available brand of cheese here, instead of the Parmesan that is used in authentic Pasta Arrabbiatta. I have used very little oil and cheese here, too, and done away with the cream that some restaurant versions use. I tone down the spiciness of the sauce too, as suited to my family’s tastebuds. I won’t claim this is an ‘authentic’ Italian recipe – rather, it is a recipe for an Italian dish developed using ingredients readily available to me, made as healthy as I could make it. And, let me tell you, this Pasta Arrabbiatta does turn out absolutely delicious! The best part about making it from scratch at home is that you know exactly goes into it, and can customize the ingredients just the way you want. Also, you can put together this hearty, flavourful meal in about 30 minutes! #MyFamilyFav at Foodie Monday Blog Hop This recipe is brought to you in association with the Foodie Monday Blog Hop. The Foodie Monday Blog Hop is a group of passionate food bloggers who share recipes based on a pre-determined theme, every Monday. The theme this week is #MyFamilyFav, wherein we are all showcasing dishes best liked by our co-habitants. 🙂 I thought it was a good idea to share my easy Pasta Arrabbiatta recipe, considering how much we love it at home. Priya Vijaykrishnan, the talented food blogger at Sweet Spicy Tasty, suggested the theme for the week. Her blog is a treasure trove of easy-to-follow recipes from around the globe. You’ve got to check out the lovely Potato & Capsicum she has shared for the theme! Sambar How to make Pasta Here is how I go about making it. Arrabbiatta from scratch Ingredients (serves 2): For sauce: 1. 6 medium-sized tomatoes 2. 1 small onion 3. Salt to taste 4. 3/4 teaspoon red chilli powder or to taste 5. 3/4 tablespoon jaggery powder or to taste Other ingredients: 1. About 250 grams spaghetti 2. Salt to taste 3. 1 teaspoon + 2 tablespoons of olive oil 4. 8-10 cloves of garlic 5. 2 tablespoons black olives, pitted and sliced 6. 2 tablespoons grated cheese or as needed + a little more for garnishing 7. Mixed Italian dried herbs, as needed Method: 1. We will begin by putting the spaghetti to cook. Take about 1-1/2 litres of water in a big pan, add about 1 tablespoon salt to it, and set it on high heat. Allow to come to a boil. Now, add in 1 teaspoon of oil and the spaghetti. Cook on medium flame for 5-7 minutes or till the spaghetti is cooked through . At this stage, drain out the water from the cooked spaghetti completely, by placing it in a colander. Allow it to cool down fully. You can run some cold water over it, to cool it faster. 2. While the spaghetti is cooking, we will start to prepare the Arrabiatta sauce. Chop the tomatoes into large cubes and add to a mixer jar. Peel the onion, chop into cubes, and add to the mixer jar too. Grind the tomatoes and onion together to a smooth puree. 3. Now, transfer the tomato-onion puree to a heavy-bottomed pan and place it on high flame. Cook on high flame till it starts bubbling, about 2 minutes, then lower the flame. Continue to cook on medium flame till the raw smell of the tomatoes goes away and the sauce starts thickening, 3-4 minutes. Add salt to taste, red chilli powder and jaggery powder. Mix well. Continue to cook on medium flame till the sauce reaches a thick but slightly runny consistency, 2-3 minutes. Switch off gas at this stage. Your Arrabiatta sauce is ready. 4. While the sauce is cooking, do the prep work needed for the pasta. Peel the garlic cloves and chop finely. Grate the cheese and keep it ready. Keep the olives handy. 5. When the spaghetti has fully cooled down, we will start preparing the Pasta Arrabiatta. Heat 2 tablespoons of olive oil in a heavy-bottomed pan. Add in the chopped garlic and let it stay in for a few seconds, for it to get slightly cooked. Turn the flame down to the lowest. Add the cooked and drained spaghetti to the pan, along with salt to taste and the Arrabiatta sauce we prepared earlier. Toss well, using a pair of tongs, gently so as not to break the spaghetti. Switch off gas. 6. Mix in the olives, mixed Italian herbs and grated cheese, gently. Your Pasta Arrabiatta is ready. 7. Transfer the prepared Pasta Arrabiatta to two serving plates. Sprinkle some mixed Italian herbs on top, as well as some grated cheese. Serve immediately. Tips & Tricks 1. I have used spaghetti from DiSano to make this Pasta Arrabiatta. You can use any shape/variety of pasta you prefer. 2. Make sure you don’t overcook the spaghetti. I prefer cooking it thoroughly – a little more than the al dente stage – but not overly mushy. 3. I have used the tart ‘ Nati‘ or country tomatoes in the sauce. You can use any variety of tomatoes you prefer. You can use canned tomatoes if you want, but I personally feel the fresh ones make a huge difference. 4. I have used jaggery powder and onion in the sauce here, to balance out the tartness of the tomatoes. You can use sugar instead, too. 5. Make sure you don’t overcook the sauce. Stop cooking it when it is still slightly runny, so it mixes well with the spaghetti. I prefer the raw smell of the tomatoes completely gone. 6. Red chilli flakes or red paprika can be used to spice the sauce. I have used red chilli powder for the same. 7. Make sure you mix the pasta gently with the sauce, so it doesn’t break. Using a pair of tongs to toss the pasta is recommended. 8. I have used Del Monte’s black olives, pitted and sliced, here. You can use green olives instead, too. Use as much as you like. 9. Using good-quality olive oil and cheese makes a world of difference to the Pasta Arrabiatta. I have used extra-virgin olive oil that the husband brought back from a work trip to Israel, and it is just fantastic. I have used processed cheese from Amul. 10. I have used dried mixed Italian herbs from Keya, here. 11. A dash of coarsely ground black pepper can be added to the sauce, instead of the red chilli powder. I prefer using red chilli powder, though. 12. You may add in any vegetables of your choice, to the Pasta Arrabbiatta. Here, I haven’t. 13. I have used processed cheese from Amul, here, grated moderately thick. You can use any variety of cheese you prefer. Use as much or as little of cheese as you want. 14. You may retain the water from cooking the pasta, and use it as required to thin out the Arrabbiatta sauce. 15. This recipe is completely vegetarian, but not vegan (plant-based) or gluten-free. Did you like this recipe? Do tell me, in your comments!