Commit a963a3
2025-08-23 02:13:28 Tim Prendergast: arrabiata up| /dev/null .. pasta arrabiata.md | |
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| + | # Pasta Arrabiata |
| + | |
| + | ## Ingredients |
| + | |
| + | - 28 oz can peeled tomatoes |
| + | - 1/4 cup olive oil |
| + | - 1/4 cup stemmed pepperoncini |
| + | - 2 tbsp tomato paste |
| + | - 1 clove garlic |
| + | - 1 tsp red pepper flakes |
| + | - 4-5 anchovy fillets, rinsed and patted dry |
| + | - 1/2 tsp paprika |
| + | - Salt and pepper |
| + | - 1/4 cup grated Romano cheese + extra for serving |
| + | - Package of penne rigate |
| + | |
| + | ## Preparation and Cooking |
| + | |
| + | - Pulse peeled tomatoes and their juice briefly |
| + | - Combine tomato paste, garlic, pepperoncini, anchovies, and half olive oil in blender until smoothish |
| + | - Heat this mixture with remaining oil, red pepper flakes, paprika, and 1/2 tsp of salt over medium-low heat for 7-8 minutes -- deep red in colour |
| + | - Add in pulsed tomatoes and Romano cheese |
| + | - Simmer 20 minutes until sauce is thickened |
| + | - Reserve 1/2 of water penne is cooked in to add liquidity to the combination of _al dente_ penne and sauce if needed, serve with additional Romano cheese |
| + | |
| + |  |