Food

Pasta Arrabiata

Arrabiata! The word itself defines the traditional style of the pasta. The arrabiata sauce is a spicy sauce for pasta made from garlic, tomatoes and red chillies everything cooked in olive oil. Arrabiata pasta is an Italian recipe. The taste of the pasta lies in its tangyness and spiciness. So just check out the ingredients and process to treat your loved ones.

Ingredients :
• Olive oil
• Pasta (shape of your choice)
• Tomatoes (3 large sized)
• Dried red chillies
• Onion (1 large size)
• Garlic
• Oregano
• Pepper powder
• Tomato sauce
• Salt
• Corn
• Capsicum
• Mozzarella (cheese)

Preparation :

Take bowl full water, heat it up till it gets to a good boil. Then add 3 large tamatoes and some dried red chillies. Let the tamatoes become soft (you can check the tamatoes by poking them with a fork). Then let them set cool. Till then take a bowl full of water, let the water come to a good boil. Then add 2 table spoons of oil and 1 table spoon of salt and then add the pasta. Cook till the pasta gets boiled. So now peel out the skin of tamatoes and then add them into a grinder along with red chillies. Grind them into thick paste.

Take a pan, add 5 table spoons of olive oil. Let the oil get heated up. Then add finely chopped garlic and onion to it. Let the garlic turn golden Brown and onions turn transperant. Now the grinder mixture of tamatoes and red chillies directly goes into the pan. And remember, do not leave the remaining purry in the grinder. Add some pasta stock. Cook the sauce in simmer. Add salt, pepper and oregano to it. Mix everything well, close the lid and cook the sauce for 3 to 4 min. Then add the corn (I use safola frozen corn) and chopped capsicum to the sauce. Give it some stirs. Then add the boiled pasta to it. Mix the pasta well with the sauce. Make sure the pasta is coated well with the arrabiata flavor. Check the spicyness .

Now it’s the time to make the pasta cheesy. Add mozzarella to it. Your arrabiata pasta is now ready. Serve hot, topped with parsley seasoning.

-Recipe By Kurakula Aneesha

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