Monday, October 20, 2008

Spaghetti with Arrabbiata Sauce

This is Spaghetti in an “Angry” Tomato Sauce. If you shy away from spicy food
don’t worry too much about this recipe. When Italians call a dish “spicy” it is rarely truly hot.

1/4 cup extra-virgin olive oil
3 garlic cloves, minced
1/4 to 1/2 teaspoon chilli flakes
1 teaspoon minced Italian parsley or basil
1 can canned chopped tomatoes
2 tablespoons plus ½
teaspoon salt
1 pound spaghetti
3/4 cup freshly grated
Pecorino Romano (optional) You could use
parmesan instead

Heat 2 tablespoons of the olive oil in a 14-inch skillet over medium-high
heat. Add the garlic, chili, and parsley, and cook 30 seconds, or until
Fold in the tomatoes and 1/2 teaspoon of the salt. Cook over medium heat 20
minutes, covered, stirring once in a while. Meanwhile, bring 5 quarts of water to a boil. Add the spaghetti and the remaining 2 tablespoons of salt. Cook until al dente, then drain, reserving 3/4 cup of the pasta cooking water.
Add the spaghetti, Pecorino, and the reserved pasta cooking water to the sauce in the skillet. Cook 1 minute, stirring; the sauce should coat the spaghetti; cook a few seconds longer if it does not.
Serve hot.
Serves 4

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