Angry, Fresh & Delicious: Salsa Arrabbiata

Lus January 28, 2013 5
Angry, Fresh & Delicious: Salsa Arrabbiata

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The Cantakerous Tomato Sauce

History: Arrabbiata is a Roman sauce comprised of garlic, tomatoes (duh), and red chili flakes or chili peppers cooked in olive oil. Fresh Basil is always a good finish to any tomato sauce, although the majority of chefs in Italy do not use the basil for this recipe. The dish is also usually served with Penne pasta although I prefer it with Linguine.

Freshly Chopped Tomatoes

Freshly Chopped Tomatoes

The direct translation of All’arrabbiata means “angry style”, named as such due to the heat of the peppers. Also because if anybody messes with my sauce I’ll be very angry…ok not so much the second reason but it’s no less the truth. Don’t touch my sauce!

Chili Flakes or Chopped Chilis Make This Sauce What It Is Intended To Be!

Chili Flakes or Chopped Chilis Make This Sauce What It Is Intended To Be!

Why it’s awesome: I love this recipe because it reminds me of summer, even though fresh tomatoes can be had all year there is a certain undeniable feeling you get while sitting on your deck and eating sauce from freshly ripe and hand picked tomatoes. Then the chunks of tomato left over can be wiped up with torn pieces of Pagnotta or “Italian Bread”. Oh man I love those days!

Ingredients & Portions:

  • Approximately 6 tbsp olive oil
  • 2 garlic cloves
  • 2 tsp chili flakes or 1/2 a fresh chile, chopped and seeded
  • Approx 1.5 lbs of plum or “italian” tomatoes
  • 3 cups penne (I used linguine)
  • 2 to 3 basil leaves for garnish


Servings:
4 healthy servings

Bring Freshly Chopped Tomatoes To A Boil

Bring Freshly Chopped Tomatoes To A Boil

Cook time & Directions:

  1. Heat olive oil in a pan or skillet, add the chopped garlic and cook over medium heat until the garlic turns golden brown.
  2. Now add the freshly chopped / diced tomatoes to the pan. Cook the tomatoes for about 15 minutes on high heat until the sauce comes to a boil. If your tomatoes are watery (not using plum tomatoes) let the sauce simmer until the sauce thickens and is no longer watery.
  3. After your sauce has reduced and has thickened, it should be ready. Remove it from the heat, and simply add sea salt, chili or chili flakes and more olive oil. The extra olive oil makes the sauce more viscous yet also helps it adhere to the pasta. Stir all the finishing ingredients together and your sauce is ready to serve.
  4. Cook your penne (linguine in this case) or pasta of your choice in boiling salted water until al dente. Then drain the water and transfer to the pan where the sauce, stir it up. (Remember, it’s pasta into sauce and not the other way around)
  5. Now’s add your freshly chopped basil leaves as a garnish and of course the most important part of this like all recipes is ENJOY it and Bon Appetit!
Boiling Sauce of Freshly Chopped Tomatoes

Boiling Sauce of Freshly Chopped Tomatoes

Fresh Tomato Sauce Is Ready

Fresh Tomato Sauce Is Ready

Linguine No 6

Linguine No 6

Delicious Linguine Arrabiata Ready For Eating!

Delicious Linguine Arrabiata Ready For Eating!

Nutritional Benefits: Tomatoes are very high in vitamin C, vitamin A, potassium, and iron. The red pigment contained in tomatoes is called lycopene. This compound appears to act as an antioxidant, neutralizing free radicals that can damage cells in the body. Studies have shown that garlic can have a powerful antioxidant effect. Modern science has shown that garlic is a powerful and natural antibiotic. The body does not appear to build up resistance to the garlic, so its positive health benefits continue over time.

This one is so easy and delicious anybody can do it! Give it a try and let me know what you think!

Bon Appetit!

Bon Appetit!

What’s your favorite summer meal? Tell us about it in our comment section below!

5 Comments »

  1. Jules May 18, 2010 at 9:17 am -

    Tomato salad by far, I can eat it every day. Italian and bread salad!

    Basically anything with fresh tomatoes!

  2. Lucy May 21, 2010 at 11:19 am -

    BBQ whole fish on the grill – med bass, porgy, red snapper. With tons of lemon and a few capers. So fresh, so light, so flaky with a glass of great white wine, it’s a perfect summer meal.

  3. olivier May 22, 2010 at 11:26 am -

    I’m going to try this tomato sauce soon! I like my food with a little heat and would actually add some chili flakes at the beginning of the recipe when you are browning the garlic. It certainly infuses the olive oil and adds the deeper flavor to the tomatoes.

  4. MTLGB May 22, 2010 at 10:25 pm -

    I prefer to season at the end when it come to dry ingredients, especially salt. Seasoning at the end allows the flavours of the food to come out when they are “resting” I know it’s weird but it works.

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