NEW RECIPE: Pasta Arrabbiata
My Poor Driver met with three siding contractors today. Our
20+year-old house needs so much attention and we are trying to have all the work
finished while we are home this summer... and we won't be home much this summer
as Lisa and Lenny are having a baby girl in August!
Before I get too deep into the pasta sauce recipe below, here is a photo of the
Cutest Boy Ever - Lisa bought him a pinwheel today and Leo was completely
When Lisa said she bought Leo a pinwheel at a park kiosk
today, my first thought was: they still make
Another photo to share - today was
National Martini Day... but it's martini day around
here fairly often...
Since it was National Martini Day, I did break-out the
crystal. I'm all fancy like that. Kinda ironic that Our Nation
celebrated a martini when Jimmy Buffett was (no doubt) celebrating
margaritas as he
played a show at the Fort Worth (Texas) Coyote Drive-In - and broadcast
his show LIVE via drive-in movie screens across the country. Leave
it to Mr. Buffett to figure out how to make money across the entire
nation while singing in Texas.
The recipe I am sharing today is a super-simple
people-pleaser. We eat this sauce fairly often and I am sorry to have
not posted it earlier. RV-easy, just a few pantry-staple ingredients,
vegan, vegetarian, cholesterol-free, filling and ready in less than 30
PASTA ARRABBIATA: There cannot be a simpler sauce to prepare. This
few-ingredient pasta sauce is a favorite from the area around Rome, and it
comes together in about the same time needed to boil water and cook pasta -
making it a few-ingredient two-pot RV-perfect meal. Penne is traditional,
but any shape will do, especially spaghetti. Arrabbiata translates
to "angry" - this sauce is spicy. Use one teaspoon of dried chilies for a
mild heat, 2 teaspoons for spicy and 3 teaspoons for the perfect heat. Pasta
Arrabbiata is a lightly-sauced dish, and meat and dairy free... but no one
1/3 cup best quality extra-virgin olive oil
1 cup finely chopped yellow onion
4-6 cloves garlic, minced (I use 6)
1-3 teaspoons dried red chili flakes (I use 3)
3 cups (about 26-28 ounces) canned crushed/finely diced tomatoes
1/2 teaspoon Kosher salt, or to taste
1 pound dried penne (or other pasta)
chiffonade or fresh Italian parsley leaves, as garnish,
Heat a small Dutch oven (or large sauce pan) over a medium flame. Coat the
bottom of the pan with the olive oil. Add the chopped onion and stir
constantly for about five minutes, until the onion is soft, but not yet
browning. Add the garlic and continue to stir, at a slightly lower flame,
until the onion begins to brown, another few minutes. Do not let the onion
mixture burn. Sprinkle the dried chilies over and stir for one minute. Add
the crushed tomatoes, stir well and let simmer for 10-15 minutes.
Meanwhile, cook the pasta according to package directions or until al dente.
Drain the pasta. Pour the tomato sauce over the drained pasta. Serve,
garnished with fresh basil or Italian parsley. Serves 6.
Organic cherries are in the markets this week, so I may have
made a little cherry tart in puff pastry:
Until my next update, I remain, your spicy correspondent.
Sign Up is NOT required! Anyone may comment. Sign
up only if you would like to add an avatar, or if you wish to be emailed when someone responds to your comment.
(Sign-up will take you to my safe and secure comment server, Pnyxe.)