I remember with pleasure my weekend in Rome. The historical monuments, the crowds and, of course, the cuisine. So I asked myself “why not propose a typical Roman dish?”. So today we will cook together the pasta all "Arrabbiata: a very simple dish that reflects, in some ways, the" peperino "character of the Romans.
Video of the Recipe
Problems with playing the video? Reload the video from youtube.
Identity Card of the Recipe
- 159 KCal Calories per serving
-
Ingrediants
- 320 g of penne rigate or another type of pasta
- 500 g of tomato puree or coppery tomatoes
- 2-3 pieces of red pepper
- 1 clove of garlic
- 2 tablespoons of extra virgin olive oil
- About 30 g of pecorino
- 1 sprig of parsley
- q.s. of salt
- Optional: 1 teaspoon of sugar
Materials Needed
- Casserole
- Pan with lid
- Small saucepan
- Chopping board
- Knife
- Grater
Preparation
- First, wash the fresh tomatoes, peel them and cut the pulp into cubes.
How to peel tomatoes?
Boil a saucepan with plenty of water. When it boils, dip the tomatoes into the water and leave them for 30 seconds. Remove the tomatoes with a spoon, cut them on the side opposite the stalk, and remove the skin with the help of your hands or a knife if necessary.
As an alternative to fresh tomatoes, you can use tomato puree, chopped pulp or peeled tomatoes.- Pour 2 tablespoons of extra virgin olive oil in a pan and flavor with a clove of garlic, whole or, for a more intense flavor, cut into small pieces. Chop a couple of hot peppers and add them to the hot oil.
- Pour the diced tomato pulp into the spicy oil, wait for it to boil and cook with the lid on for 15 minutes, maintaining a moderate flame. The sauce must not dry out too much: in this case, add a couple of tablespoons of pasta cooking water.
- To lower the acidity of the tomato, halfway through cooking, add a teaspoon of sugar to the sauce.
- Meanwhile, boil the penne in lightly salted water: check the package for cooking times.
- When the sauce is ready, add salt to taste and drain the pasta with the help of a slotted spoon. Finish cooking in the pan, raising the heat.
- Finish the pasta with grated pecorino romano and plenty of fresh parsley.
Alice's comment - PersonalCooker
If you feel like you're on fire after eating this pasta, don't worry too much, it's normal! At the most, chew a few leaves of parsley, which will refresh your palate! A toast to the Romans for having transmitted this wonderful dish to all of Italy!Nutritional values and Health Comment on the recipe
Penne all "Arrabbiata are a not too energetic first course, with a caloric prevalence of carbohydrates and less significant amounts of lipids and proteins.
Cholesterol is absent, the fatty acid profile is positive and fiber is abundant.
Penne all "Arrabbiata can be contextualized in any diet, except in the diet for celiac disease and severe lactose intolerance. It is advisable to keep moderate portions in case of overweight, type 2 diabetes mellitus and hypertriglyceridemia.
The average portion of COOKED food is about 200g (315kcal).
The nutritional values refer to 100 grams of cooked food.
.jpg)
