I mentioned in my previous post that Ro-Ri San recently returned from Italy bearing lots of pasta and seasonings from Rome. I have not been to Italy myself but hope to visit real soon. From Ro-Ri San’s pictures and descriptions, I have been trying to re-create the trattoria atmosphere he experienced there. I went and bought a few Italian dishes and such for the setting of these pictures. It’s a long shot and I am far, far from even getting close but I sure had a lot of fun! Humor me, will you?
Anyway, I have been dreaming of all the dishes I could make with the delightful array of pasta and seasoning he brought home for me. Ro-Ri San said there was such a variety and he had a hard time selecting what he thought I would like. As you can see from the picture below, I think he did a wonderful job!
For today’s recipe, I used the penne alla arrabiata seasoning. Instead of running to the store for penne pasta, I decided to go ahead with the colorful garganelli, a tubular noodle formed by rolling a flat square ridged noodle on one corner ending with triangular tips on both ends. They are all naturally colored with spinach, turmeric, berries, and squid ink.
I found out (on the web of course!) that arrabiata means angry in Italian. The sauce is so named due to the heat of the chili peppers. I can tell you that the seasoning, though mild as it looks packed a punch! It is spicy!
The packaging came with a very simple recipe which calls for just penne pasta, olive oil, plus the seasoning. I added some canned stewed tomatoes for a little more sauce and some chopped Italian parsley for a little more flavor. I did tone down on the use of the seasoning for Ro-Ri San and Ro-Jiro’s sakes. We really enjoyed the dish together with some Bruschetta al Pomodoro and a glass of pinot grigio for the adults. Ro-Jiro had grape juice.
The seasoning consists of a blend of dried chili pepper flakes, garlic, parsley, and basil. Please mix your own with any combination to suit your taste.
- 9 oz (250g) garganelli or penne pasta
- ¼ cup (60ml) extra virgin olive oil
- 4 cloves garlic, minced
- 2 tsp arrabiatta seasoning (hot chili mix)
- 1 cup (240g) stewed tomatoes
- ¼ cup Italian parsley, thinly sliced
- Freshly grated parmesan (optional)
Boil pasta in a medium sized pot until al dente, about 6 minutes or according to packaging instructions.
While pasta is boiling, heat olive oil in a large pan. Add garlic and arrabiatta seasoning and fry for 1 to 2 minutes. Stir in stewed tomatoes.
Drain pasta and add it to the pan. Toss until pasta is coated with seasoning and tomatoes. Turn off heat.
Sprinkle parsley on the top.
Dish onto plates and serve immediately with shaved parmesan.
Enjoy…..and have a wonderful day!