| Serves: 4
Cooking time (approx.): minutes
Style: Italian Vegetarian
2 cup(s) uncooked eliche pasta
2 tablespoons olive oil
2 teaspoon(s) finely chopped or grated garlic
1 onion(s) chopped
1 fresh red chilli(es) deseeded and chopped
4 large ripe red tomatoes chopped
1 cup(s) tomato puree
salt and freshly milled black pepper to taste
2 tablespoon(s) chopped fresh parsley
½ teaspoon(s) dried oregano
2 tablespoon(s) grated parmesan cheese
- Cook the eliche pasta in a pot of boiling salted water for about 8 minutes or till tender but just underdone. Drain and refresh in cold water. Drain well and toss in a little hot butter in a pan. Keep warm.
- For the arrabbiata sauce, heat the olive oil in a saucepan and saute the garlic, onions and red chilli on low-medium for about 2 minute(s) or till they are soft but have not changed color.
- Add the chopped tomatoes and tomato puree. Bring to a boil and simmer for about 20 minutes or till the sauce has reduced and thickened. Season with salt and freshly milled pepper. Stir in the chopped parsley and oregano. Mix in the cheese and stir till it melts.
- Toss the eliche pasta in the hot arrabbiata sauce till well heated through only at serving time.
TIPS: - Fresh herbs can be substituted with comparitively lesser amounts of dry ones.
- It is important to cook the pasta till it is almost cooked or till just underdone. Refresh any form of cooked pasta in cold water so that they do not become sticky. Drain the cold water and coat the pasta with a drop or two of oil. Alternatively, toss in some melted butter till heated through. This will help separate them out.
- The amount of cheese can be increased if desired specially if children love it.
- It is always advisable to do the mixing of pasta and sauce at serving time only. If done in advance, the pasta tends to get sticky and soggy as it absorbs the sauce.
Serve hot with: warmed crusty bread |
