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 this Garganelli alla Arrabiatta (Pasta with Hot Chili Pepper) 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!