PASTA ARRABIATA | PASTA RECIPE FOR BEGINNERS

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Pasta arrabiata is a classic simple pasta dish that any Italian-food novice can make in a jiffy too. With some simple tricks to cook the pasta perfectly and to make the sauce thick enough to give a glossy, shiny coat to the pasta, you will soon be dishing out pasta like that in a restaurant! One of the pasta recipes that I recommend for beginners, pasta arrabiata is a fiery pasta recipe with a generous amount of chili flakes and a ton of makes-you-go-yum flavors in it.

Pasta Arrabiata, a classic pasta recipe that can be made in just under 15 minutes! Yep, my weeknights just got easier!

Every new generation creates a food revolution. And every food revolution brings upon a new set of spices, flavors, cuisine and method of cooking into a family. Many of you, I am sure can relate to how Indian food was considered too spicy and all overpowering around the world. With time, as you began to appreciate the nuances of Indian food, you must have also realized that quite a few indian food joints have cropped up in your neighborhood.

For me, this revolution was with Italian food. My first tryst with “Italian” food was macaroni of course. Notice the quotes? Well, if you consider macaroni cooked with turmeric, garam masala. Carrots & beans and topping of tadka (Indian tempering), Italian, then sure, that was my first tryst with Italian 😀 My grandma also called it “PIPE UPMA”:P Because the macaroni looked like mini PVC pipes and she made upma (dry porridge) with it!

linguine pasta recipes

From that weird alien name for a macaroni dish (and alien taste too!) to pizza joints to some amazing Italian restaurants (one of them even serves a great orange-basil risotto….. yum) in my very own neighborhood, I can now call myself a witness to a full blown food revolution!

With Nachiket and me living out of our home country, Pasta has become a regular at home. Restaurants and their plethora of pasta dishes on the menu have inspired me to try my hand at quite a few of them myself. Like this cheesecake factory Evelyn’s Pasta. However, I still have a fondness for classic, easy pasta recipes which do not require a ton of prep work or too many ingredients either.

Pasta Arrabiata, a classic pasta recipe that can be made in just under 15 minutes! Yep, my weeknights just got easier!

Pasta arrabiata is one such favorite of mine because it is almost like an instant dinner recipe that I can pull of in short amount of time. The pasta arrabiata here features garlic-basil linguine (long flat pasta) that I splurged on at a gourmet store. However, pasta arrabiata can be created with any shape and variety of pasts that you lay your hands on!

Here is the recipe for:

Pasta Arrabiata

PASTA ARRABIATA | PASTA RECIPE FOR BEGINNERS

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Serves: 2-3

PASTA ARRABIATA | PASTA RECIPE FOR BEGINNERS

Ingredients

  • 8 Oz / 250 g pasta of any kind (I have used linguine here)
  • 1/4 cup olive oil
  • 2 garlic cloves, crushed
  • Cherry Tomatoes (or tinned tomatoes) cut in half
  • 2 tbsp chilli flakes
  • 1/4 cup chopped parsley
  • Grated Parmesan for garnish

Directions

  1. Cook the pasta in a large pot of salted boiling water.
  2. While the pasta is cooking, get the sauce ready.
  3. Heat the olive oil in a pan over medium high heat. Add the garlic and saute till they turn golden.
  4. Add the cherry tomatoes and cook till the turn slightly soft.
  5. Check on the pasta. When the pasta is is al dente (cooked but still firm), use a slotted spoon to transfer it straight from the boiling water into the pan with the sauce. A few drops of dripping starchy water from the pasta into the pan actually help in making a tastier sauce.
  6. Season with salt and pepper, and emulsify the sauce.
  7. Add about 1/3 cup of the pasta water into the pan with the pasta and sauce, and toss the pasta gently. This will finish cooking the pasta and the water and oil will emulsify, thickening and coating the pasta, giving it that amazing shine you find on pastas at a restaurant.
  8. Toss in the parsley and chilli flakes; serve with a generous topping of Parmesan.

My Take:

Although not used conventionally, I have also topped my pasta arrabiata with some olives and capers just because I like some green in my food. You could even try some steamed broccoli with it.

Yummily Yours'

Prash

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