One of the simplest and most well known Italian dishes, pasta all’arrabbiata is a classical Roman pasta dish. Literally translated “arrabbiata” means angry and is a reference to the spicy, hot chilli found in the dish, how “angry you want to be, is up to you!
Ingredients for 2
- 200g plums tomatoes
- Chilli flakes or fresh chilli
- 3 or 4 garlic cloves
- 30g of diced parsley
- Extra virgin olive oil
- 200g Mezze Maniche or Penne pasta
- Cut the garlic cloves in half.
- In a pan place the garlic and some olive oil.
- When the oil has been flavoured and the garlic is a bit softer, add the chilli flakes and the plum tomatoes that you squeeze by hand.
- Let this sauce cook for about 10 minutes.
- Season the sauce with salt and pepper.
- When it is almost ready add some diced parsley, it will add a fresh flavour to the sauce.
- Meanwhile, in boiling salted water, boil the pasta following the cooking time that is written on the package.
- When the pasta has been cooking half way through, drain it and finish cooking it in the sauce, adding some of the water just used to boil the pasta, when needed, in case the tomato sauce it is reducing too much.
This pasta has to be served with a lot of sauce , you should have a slice of bread on the side to soak it all up!