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In Italy, a hot, spicy dish is often labeled "arrabiata", which translates as "furious".
You can easily adjust the "fury" of this quick tomato sauce from mild to hot simply by increasing or
decreasing the amount of red pepper flakes.
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| 1 tablespoon olive oil |
| 1/2 yellow onion, chopped |
| 8 cloves garlic, roughly chopped |
| 1/2 - 1 teaspoon red pepper flakes (1/2 is mild, 1 is spicy) |
| 1 (28 oz.) can diced tomatoes, including juices |
| 1/4 cup Kalamata olives, pitted and roughly chopped |
| 2 tablespoons capers |
| 2 tablespoons Italian parsley, minced |
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| 1 pound linguine or other pasta of your choice |
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| 1. |
Prepare vegetables as specified.
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| 2. |
Pit and chop olives. (Mince parsley at the last minute.)
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| 1. |
Heat olive oil in a large saucepan or skillet over medium heat. Add onion and cook until soft, about 10 minutes.
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| 2. |
Increase heat to medium-high. Add garlic and pepper flakes. Cook just to release the garlic's aroma,
about 1 minute.
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| 3. |
Add tomatoes. Reduce heat to low and simmer, uncovered, stirring occasionally, until thickened,
about 12-15 minutes.
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| 4. |
Stir in remaining sauce ingredients and cook over low heat 5 minutes.
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| 5. |
Meanwhile, cook pasta in plenty of rapidly boiling salted water until al dente. Drain and place in a
large pre-heated serving bowl. Pour sauce over, toss thoroughly and serve immediately.
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| White | Near-dry white like German Riesling Halbtrocken |
| Red | Plummy Italian red like Rosso di Montepulciano, Sangiovese or Chianti |
| Sparkling | Off-dry sparkling wine like Asti Spumante |
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(per serving) |
| 8 oz. |
| 423 |
| 6.5 g |
| 0.9 g |
| 0 g |
| 234 mg |
| 78 g |
| 5.4 g |
| 14 g |
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This versatile, spicy sauce may also be used as a base for additional ingredients. You can slice left-over
baked chicken into small chunks and add directly to the finished sauce, or you can cook bite-size pieces of
raw chicken breasts or whole shrimp directly in it.
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