The word arrabiata means ‘angry’ just because of the amount of chilli flakes in this dish. It is so easy to prepare with so little ingredients and tastes amazing. The spiciness of the dish fully depends on the amount of chilli you would like to add.
Cooking Time: 30 mins Serves: 2
- Penne Pasta: Half a box
- Tomato: 5-6 nos medium size
- Red Chilli Flakes: 1-2 Tbsp
- Garlic: 1 Tbsp finely chopped
- Olive Oil: 3-4 Tbsp
- Parsley: 2 Sprigs chopped
- Parmesan Cheese: 1/3 cup grated plus for garnish
- Salt to taste
- Chilled Water
- The first step is to blanch the tomatoes. For that boil 4-5 cups of water. Wash the tomatoes really well because we are going to cook pasta in the same water. Before putting the tomato into the boiling water, cut a small X on the back side of the tomato with a knife. It will help loosen its skin and will make it easier to peel.
- Put the tomatoes into the boiling water and let it boil only for 10-15 seconds. Transfer the tomatoes into a bowl of chilled water immedietly and let it remain in the chilled water for 5-10 minutes and then peel by pulling off the skin from the small cut scored on the backside of the tomatoes. Remove the seeds and cut into small pieces.
- Meanwhile, cook the pasta by tossing it into the boiling water. Add a tbsp of olive oil and a teaspoon of salt and let it boil for 8 minutes.
- In a pan heat 3-4 tbsps of olive oil. Add chopped garlic and chilli flakes (1-2 tbsps depending on the spiciness you like to have).
- Add the chopped tomatoes and salt to taste and let it cook for 4-5 minutes in medium heat. Once the pasta is cooked, strain and add it directly to the sauce along with chopped parsley and grated parmesan and give it a toss. Don’t stir too much as it can break the pasta.
- Transfer the pasta to a plate and top it with more grated parmesan and parsley sprigs.