Servings : Serves 2-3
This is one of the simplest, freshest and lightest pasta dishes. Easy to make and incredibly tasty too!
Arrabiata is Italian for ‘angry’. The reason this yummy pasta sauce is called this is because of it’s spicy/hot nature. It’s normally served on Penne pasta, but I decided to do it with the pretty Farfalle/Bowtie pasta.
- 300 gm pasta
- 4-5 fresh tomatoes, chopped
- 1/2 tsp olive oil
- 1 tbsp oregano
- 1 tbsp tomato paste/puree
- 2 tbsp tomato sauce/ketchup
- 1 tsp sugar
- salt to taste
- 4 red or green chillies (more or less, according to your taste)
- juice of half a lemon or 1 tsp. vinegar
- 4 tbsp coriander leaves, chopped
- pinch of freshly cracked black pepper
- 1 onion, chopped
- 1/2 tsp garlic paste
- 2 tbsp grated cheese (I prefer cheddar for this)
Heat the oil and add the garlic. When it releases its wonderful aroma, add the onions and sauté them until translucent. Then add the tomato paste followed by the chopped tomatoes, salt and sugar.
Simmer on low until the tomatoes are nicely cooked, then add the tomato sauce and the lemon juice. Add a bit of water and let it simmer for a few more minutes. Adjust salt and sprinkle the pepper and oregano.
Now switch off and pour this sauce into a processor or blender. Blend until smooth and then set aside.
Boil your pasta as directed on the package. Drain and then add the sauce over it and mix together. Serve on a plate and garnish with chopped coriander, chopped chilli if you want it extra spicy and some grated cheese (optional)