Apr 16

Penne Arrabiata

This lockdown has made me realise that so many dishes I make regularly are not part of my blog. So slowly and steadily updating the dishes that I regularly whip up in my kitchen


Arrabiata is one of the basic Italian sauces used to make a pasta dish. It’s robust and rich in flavour and I also double it up as my pizza sauce. Just thicken it up and it’s ready to go on a pizza.


Coming back to the pasta, add loads of veggies and some chicken or prawns, top it up with some cheese and u are ready to serve a delicious meal.


Ingredients


2 cups raw pasta

1 packet mushroom – sliced 

5 baby corn sliced

1 small broccoli

1 large onion chopped

10 garlic cloves chopped

10 tomatoes

1 readymade tomato purée pkt

1 tbsp each oregano, basil

1 tsp parsley

1 tbsp red chilli flakes

salt

Cheese

Olive oil

  1. Cook the pasta in salted water till just al dente. Run it under tap water once done to stop it from cooking further. 
  2. Heat olive oil in a pan and saute garlic and baby corn, cover and cook
  3. When corn is slightly tender add mushrooms and sautee. Cover and cook.
  4. Add the broccoli, 5 mins before the veggies are done. Cover and cook.
  5. Add a litte salt, dried herbs and chilli flakes. Mix well and shut the gas. Keep aside.
  6. Blanch or roast the tomatoes. remove skin and chop or purée as per preference.
  7. In a big pan, heat olive oil and add the onions and garlic. Sautée to pink
  8. Add the tomato, pkt purée, chilli flakes, dried herbs, salt. (If u feel the tomatoes are too sour u can add half tsp sugar)
  9. Cook till tomatoes are soft. 
  10. Add the vegetables and pasta and mix well.
  11. Adjust seasoning and sauce consistency by adding water.
  12. Mix well and serve topped with cheese.