Pasta Arrabbiata

Pasta Arrabbiata
  • Prep Time
    30 mins
  • Serving
    3 People
  • View
    124

Pasta Arrabbiata Recipe

Gets ready for fiery, spicy & super popular restaurant style Pasta Arrabiata.

Love M #PastaArrabiata #PennePasta #ChefMeghna.

Try Veg Frankie Recipe.

Ingredients

  • 150 gm penne wheat pasta – pre-boiled al dante.
  • Chopped garlic
  • Chopped onion.
  • Olive Oil.
  • Chopped broccoli.
  • Chopped zucchini green and yellow.
  • Chopped bell peppers red, green, yellow.
  • Chopped celery (or dry celery).
  • Basil leaves (or Dry basil).
  • Salt.
  • Chilli flakes
  • 1/2 cup Tomato puree (or puree made from 4-5 tomatoes).
  • 1/2 tsp sugar.
  • Parmesan cheese for garnishing (optional).

Methods

  • First, you should toss pasta with vegetables.
  • Take chopped oil, chopped garlic & chopped onion in a pan.
  • Don’t overcook it as it will get cooked again with sauce.
  • Add chopped broccoli, zucchini both colours & bell peppers.
  • Sprinkle some salt & chilli flakes.
  • Toss the vegetables
  • Keep pre-boiled pasta ready.
  • Boiling  up to 80% – should be al dante; which means
    pasta should not be over boiled; it should be of a texture that sticks to your teeth.
  • I have added wheat pasta, but you may use normal pasta too.
  • After tossing the pasta and vegetables together, take them out in a bowl
  • Now in the same pan, we will make the sauce.
  • Take some olive oil, chopped garlic, chopped fresh (or dry if you don’t have fresh) celery,
  • Now add chopped onions (optional), it gives you nice sweetness.
  • Now add tomato puree. You can make tomato puree by boiling & crushing fresh tomatoes too
  • To balance the sourness of tomatoes, add 1/2 tsp of sugar.
  • Add some salt (use less salt as we have already used it in pasta).
  • Add some chilli flakes.
  • Mix everything
  • Let it cook and wait till you get bubbles in the sauce
  • Now add pasta and vegetables into the sauce
  • Mix well; cook for another 5 minutes maximum.
  • Pasta Arrabbiata is ready
  • Garnish with fresh basil leaves; if you don’t have fresh basil; you may use dry basil
  • Use hands to cut basil leaves; else they will turn black.
  • While serving you may garnish with parmesan cheese.

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