PASTA DAY: Capellini Arrabiata

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* Exported from MasterCook *

 

Capellini Arrabiata

 

Recipe By : Pasta East to West by Nava Atlas, page 156

Serving Size : 6 Preparation Time :0:00

Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc.

Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

***SAUCE***

1 tablespoon extra-virgin olive oil

1 medium onion -- finely chopped

2 cloves garlic -- minced, up to 3

1 medium red bell pepper -- finely diced

4 pepperoncini -- up to 6

stemmed and minced

OR more to taste

28 ounces canned crushed or pureed tomatoes

14 canned diced tomatoes -- up to 16 ounces

1/4 cup dry red wine

1/4 teaspoon dried hot red pepper flakes -- up to 1/2

or to taste

1/2 teaspoon dried oregano

1/2 teaspoon dried basil

1 pound capellini -- (angel hair pasta)

1/4 cup chopped fresh parsley

Salt

Grated fresh Parmesan cheese -- optional

 

6 servings

 

Arrabiata is an Italian term for " mad " or " enraged. " I imagine that the

name of this pasta dish must have been inspired by its bold red sauce and

aggressive seasoning. Pepperoncini (pickled Italian hot peppers, available

in jars from most any supermarket) and red pepper flakes are its signature

flavorings. Use the amounts given here as a guideline - for a spicier

effect, taste the sauce, then slowly step up the quantity of these two key

ingredients.

 

Heat the oil in a large saucepan. Add the onion and garlic, and sauté over

medium-low heat until the onion is translucent. Add the bell pepper and

continue to sauté just until it has lost its raw quality and the onion is

lightly golden.

 

Add the remaining sauce ingredients to the saucepan, stir together, and

bring to a simmer. Cover and simmer gently over medium-low heat for 15 to

20 minutes. This can be done ahead of time.

 

Just before serving, cook the capellini in plenty of rapidly simmering

water until al dente, then drain.

 

Combine the capellini with the sauce in a large serving bowl. Add the

chopped parsley, season to taste with salt, and toss well. Serve at once,

passing around Parmesan cheese for topping, if desired.

 

Calories: 226, Carbohydrate: 42 g, Total Fat: 3 g, Cholesterol: 0 g,

Protein: 7 g, Sodium: 237 mg

 

 

 

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