INGREDIENTS:
garlic
parsley
tomato sauce……………………..1lb or 400g
hot chili pepper…………………..1 tea spoon
Even if less famous than carbonara or amatriciana, arrabbiata is a typical and really gorgeous pasta from Rome traditional cuisine.
PROCEDURE:
– First of all peel and chop the garlic and the parsley,
– Make the mix as fine as you can with a knife or a mincing knife
– Heat some olive oil in a pot, and after half a minute, let’s add the mix of garlic and parsley
– After 30 more seconds, add even the chili peppers, followed by the tomato sauce
– Let the sauce cook for about 10 mins, until it will be dry and dense
– In the meanwhile, drop the pasta, PENNE IS RECCOMENDED, in a bowl of boiling water, with a spoon of salt
– Wait for the cooking time written on the box of the pasta (or even a minute less, if you want to enjoy pasta al dente, like a real italian) and once ready, drain it and put it in the sauce.
Mix all toghether and…it’s done, you only have to add some parsley on the top, and some parmigiano cheese!
Hope you’ll enjoy!
PFT