"Pasta all'arrabbiata is the perfect dish for January. Not only is it quick, vegan and made from ingredients you might conceivably have in the cupboard already, but the name, which means angry, could be said to suit my mood now that the last of the Christmas festivities are over. Happily, a big plate of rich, tomatoey pasta can always be relied upon to lift the spirits."
"This dish is traditionally made with penne, but any shape that traps chunky pieces of sauce will give maximum enjoyment. Caz Hildebrand and Jacob Kenedy's book The Geometry of Pasta suggests no fewer than 14 alternatives, including farfalle, pappardelle and tagliatelle, while I'd recommend rigatoni, fusilli, conchiglie or, indeed, anything that looks vaguely like them. That said, Jamie Oliver uses good old spaghetti."
"Put the oil in a medium saucepan on a moderate heat (olive oil for preference, and certainly use that to finish the dish, but a neutral oil or, in fact, the oil from a tin of anchovies would also be fine here). Be generous: a decent amount of olive oil is vital to give such a simple sauce the requisite richness."
Pasta all'arrabbiata is a fast, vegan tomato-and-chilli pasta that can be made from common pantry ingredients in about 30 minutes and serves two. The recipe calls for extra-virgin olive oil, chilli flakes, garlic, tinned tomatoes or passata, penne (or any shape that traps chunky sauce), salt, black pepper, a splash of red-wine vinegar and fresh basil or parsley. A generous amount of olive oil gives the simple sauce richness. Heat the oil moderately, fry the chilli flakes, then add sliced garlic and cook until faintly golden before adding tomatoes and finishing with herbs.
Read at www.theguardian.com
Unable to calculate read time
Collection
[
|
...
]