| By: Daeho Kim |
Pasta Arrabbiata, which literally means “angry pasta,” in Italian, looks like any other tomato pasta at first glance. However, as the English translation of its name suggests, Arrabbiata pasta hits you immediately with its spiciness and explosive taste, making your face turn red, as if you are angry. Enjoy this simple, easy-to-make pasta by following this recipe.
Ingredients
Yield: 2 servings
Prep time: 10 minutes
Cooking time: 20 minutes
10 bell tomatoes
12 Oz (340g) tomato sauce
7 Oz (200g) spaghetti noodles
5-8 pepperoncini
3T shredded mozzarella cheese (Optional)
6 leaves of fresh basil (Optional)
2-3T of Olive oil
4 cloves of chopped garlic
Kosher salt and ground black pepper
*T: tablespoon
*t: teaspoon
Cooking Instructions
Slice the bell tomatoes in half; thinly slice garlic.
Chop 5 to 8 pepperoncini and basil leaves, based on your preference.
Boil 2L of water (half gallon) in a large pot. Add kosher salt to the water. When the water starts to boil, add pasta and cook for 7 to 8 minutes. Drain the pasta when it is finished.
In a large skillet over medium-high heat, add olive oil and let it rest. When the oil starts to simmer, lower the heat and add sliced garlic and pepperoncini.
When you can smell the scent of garlic and pepperoncini, add sliced bell tomatoes
When the bell tomatoes are starting to become mushy, add tomato sauce.
When the tomato sauce starts to boil, add the pasta and mozzarella cheese and stir it gently.
Fill up your plate, garnish the pasta with basil leaves.
Notes
Feel free to add bacon, seafood, or vegetables for a richer taste.
Most of the ingredients are replaceable. For example, pepperoncini are replaceable by jalapenos; basil leaves are replaceable by basil powder.
If pasta is overcooked, add a few drops of olive oil while draining it to prevent it from becoming soggy.
Even though Arrabbiata sauce is often served with penne pasta, feel free to use different kinds of pasta.
