Guest guest Posted July 1, 2007 Report Share Posted July 1, 2007 In a message dated 6/28/2007 6:38:32 A.M. Eastern Standard Time, writes: On 6/27/07, Julie Knudsen <a4dzero wrote: > > Pasta Arrabbiata > > 2 teaspoons olive oil > 4 garlic cloves, minced > 1 1/2 pounds roma tomatoes, chopped > 10 basil leaves, minced > salt and pepper > red pepper flakes, optional > 1 pound angel hair pasta, cooked and drained > > Heat skillet over medium-high heat. Add olive oil to > hot skillet. Add minced garlic and sauté‚until golden. > Add tomatoes, stirring well. Simmer for 5-10 minutes, > until tomatoes have broken down and most of the liquid > is reduced. > Add chopped basil leaves and red pepper flakes, if > desired. Add salt and pepper to taste. Stir to combine > all ingredients well. If sauce becomes too thick, add > 1/4 cup of liquid from boiled pasta to thin. > Toss with hot pasta and serve. Serves 8. ----- Arrabiatta Sauce is a great, spicy sauce that can be used so many ways. Try slicing some meatless sausages and sauteing them in a pan along with some red and green peppers, and a few onion slices as well. Mix with cooked Ziti or Penne pasta and serve. Closest thing you will find to Sausage and Peppers, which USED to be my favorite dish in any Italian restaurant. But don't let the red pepper flakes be optional. The sauce NEEDS to be spicy for this dish. Dianne, now in Boca Raton, FL Event Coordinator, American Embroidery Conference _http://au.AmericanEmbroideryConference_ (http://au.AmericanEmbroideryConference) AEC Conference, Marietta, Ga. - March 26th thru March 30th, 2008 _www.braeco.com_ (http://www.braeco.com/) ************************************** See what's free at http://www.aol.com. Quote Link to comment Share on other sites More sharing options...
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