Rotini All'Arrabbiata
First disclaimer: There's oil in this recipe. Olive oil. Not a lot of it, but it's there. So, if a little oil on a blog with the word "fatfree" in the title is going to send you into fits of apoplexy, please stop reading now. I don't want to be responsible for any heart attacks or random acts of mayhem.
Second disclaimer: This is supposed to be Penne All'Arrabbiata, but I was all out of penne. I won't lie to you. It tastes better with penne--something about the sauce getting into those little tubes. So, if you're making this at home, use the penne, even if you have to run to the store in the rain to get it. Don't be lazy like me.
Now that I've gotten that out of the way...
This is a dish that is near and dear to my heart. When I first started making this recipe, from 365 Ways to Cook Pasta by Marie Simmons, it contained a quarter cup of olive oil. At the time, a quarter cup didn't seem like that much. Oh how times have changed! Today I know that a quarter cup of oil adds over 13 grams of fat per serving. And the truth is, the recipe doesn't need that much olive oil. It does need some--the flavor just isn't the same without it--but you can get the fruity, rich taste of olive oil into this recipe without using a ton of it. When I made this last night, I used 2 teaspoons of my favorite extra virgin olive oil; truth be told, it probably would have tasted better with a tablespoon. I will leave it up to you to adjust the recipe to your tastes and comfort level.
Rotini (or Penne) All'Arrabbiata
2 tsp. olive oil
3 tsp. garlic, finely minced (use fresh, not the jarred; trust me)
1 - 1 1/2 tsp dried red pepper (use less if you don't like spicy)
1 28-ounce can plum tomatoes
salt
8 oz pasta (penne or ziti preferred)
2 Tbs parsley, chopped
Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!
Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
Cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4.
Slightly embarrassing personal note: My husband and I call this Penne dell'Amore (but we don't know Italian, so don't embarrass yourself by calling it this.) I made it for him on the first trip we took together. We rented a rustic cabin in the mountains, and I brought all the ingredients and tools for making this dish, including the already-pureed tomatoes. We had the mountains spread out before us, good wine, and this exquisitely spicy pasta dish. It was magic.
Now, after 11 years, one child, several job changes, and a big move to another state together, we can still be instantly transported back to that cabin in the mountains by this simple dish. Try it with someone you love. Just don't leave out the olive oil.
Tags: vegan recipes vegetarian cooking food
Second disclaimer: This is supposed to be Penne All'Arrabbiata, but I was all out of penne. I won't lie to you. It tastes better with penne--something about the sauce getting into those little tubes. So, if you're making this at home, use the penne, even if you have to run to the store in the rain to get it. Don't be lazy like me.
Now that I've gotten that out of the way...
This is a dish that is near and dear to my heart. When I first started making this recipe, from 365 Ways to Cook Pasta by Marie Simmons, it contained a quarter cup of olive oil. At the time, a quarter cup didn't seem like that much. Oh how times have changed! Today I know that a quarter cup of oil adds over 13 grams of fat per serving. And the truth is, the recipe doesn't need that much olive oil. It does need some--the flavor just isn't the same without it--but you can get the fruity, rich taste of olive oil into this recipe without using a ton of it. When I made this last night, I used 2 teaspoons of my favorite extra virgin olive oil; truth be told, it probably would have tasted better with a tablespoon. I will leave it up to you to adjust the recipe to your tastes and comfort level.
Rotini (or Penne) All'Arrabbiata
2 tsp. olive oil
3 tsp. garlic, finely minced (use fresh, not the jarred; trust me)
1 - 1 1/2 tsp dried red pepper (use less if you don't like spicy)
1 28-ounce can plum tomatoes
salt
8 oz pasta (penne or ziti preferred)
2 Tbs parsley, chopped
Sauté the garlic and red pepper in the olive oil for about 3 minutes; do not brown the garlic!
Use a blender to puree the tomatoes. (I use a hand blender right in the can and leave them slightly on the chunky side.) Stir the tomatoes into the garlic mixture. Simmer, stirring, until the sauce is slightly reduced and thickened, about 20 minutes. Season with salt to taste.
Cook the pasta in plenty of boiling salted water until al dente, about 10 minutes; drain. Toss with the sauce and cook for a couple minutes more. Sprinkle with parsley and serve with a good crusty bread. Serves 4.
Slightly embarrassing personal note: My husband and I call this Penne dell'Amore (but we don't know Italian, so don't embarrass yourself by calling it this.) I made it for him on the first trip we took together. We rented a rustic cabin in the mountains, and I brought all the ingredients and tools for making this dish, including the already-pureed tomatoes. We had the mountains spread out before us, good wine, and this exquisitely spicy pasta dish. It was magic.
Now, after 11 years, one child, several job changes, and a big move to another state together, we can still be instantly transported back to that cabin in the mountains by this simple dish. Try it with someone you love. Just don't leave out the olive oil.
Tags: vegan recipes vegetarian cooking food
Labels: higher-fat, pasta
posted by SusanV at 10:46 AM
5 Comments:
[ :-) I just love your writing and sense of humor.] This recipe looks delicious. I like a spicy red sauce. Yum!
Thanks, Karina~~You're so sweet! Give it a try some time, with gluten-free pasta, of course. :-)
Mmmm, I made this today, and really liked it! I used 3 dried chili peppers, that made it spicier than expected, but really good.
Susan, this is absolutely divine!!
Susan, dear heart, this is definitely not arribiata, which is Italian for "something that irritates"...I used to try Italian-American versions of this and I wanted to walk into the ku klux kitchen and say, "see this? this is a fresh, hot pepper. Now be rilly nice, chop 6 of these into a pan, leaving most of the seeds on the cutting board, into a small bit of hot oil in a pan, knife in that chopped fresh garlic. See that smoke rising out of your pan? THAT's arrabiata! It tickles your nose, waters your eyes like overripe onions with a blunt blade, and, as a so-called Italian CHEF...your pasta has been sitting in that water, oozing starch and getting gluey, while you wonder why no one is coming to eat here!" Yours,Susan,is definitely 'penne dell'Amore'. I,too,love the properly-cooked penne with the sauce,when you chew, squirting into your mouth. Remember to fine chop or pulp by hand into the pan, tomato blood all over your fingers, if they are whole. Next topic: don't buy crap canned tomatoes--go for the better ones--they are usually priced 7-10 cents higher. In the U.S.,Contadina, and Del Monte brands were very reliable.And, as they already have the traceof preserving salt inherent in canning tomatoes,add a few dried herbs to the cooking tomatoes!
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