Pasta Arrabiata

The main characteristics of Italian cuisine is its extreme simplicity, with many dishes having only 4 to 8 ingredients. Italian cooks rely mostly on the quality of the ingredients and flavour of the dish rather than elaborate preparation.

Pasta Arrabiata is a recipe with quite a bit of spice and if your family prefers milder flavour, then please omit the red chillies.

Traditionally, penne rigate pasta is used for this dish. Penne rigate are small ridged tubes of pasta cut diagonally at the ends. This dish is very easy and quick to make.

I loveeee this pasta and make it more often than regular Indian food....Spicy Spicy...

Serves 5

Ingredients
3 tbsp Olive Oil
1 large Onion, finely chopped
2 dry Red Chilli, finely chopped
400g Tomatoes, chopped
600g Tomatoes, pureed
2 tsp Basil powder
1 tsp Oregano powder
1/2 tsp Thyme powder
1 tsp Parsley powder
Salt to taste
Freshly ground Black Pepper
500g Penne Rigate Pasta
Cheese

Preparation
1. Heat oil in large pan.
2. Add onion and chillies and cook on low heat until onion and chillies are softened, stirring occasionally.
3. Add chopped tomatoes and let it cook.
4. After 2 minutes add tomato puree, salt to taste, grounded black pepper, half of basil powder, thyme powder and oregano powder. Simmer for 15-20 minutes.
5. Meanwhile, cook pasta according to packet instructions. Add oil while cooking the pasta so that they don't stick to each other. It should be al-dente.
6. Add boiled pasta to the hot sauce and gently toss it.
7. Add remaining basil powder and parsley powder. Stir on low heat for a few minutes.
8. Sprinkle cheese on top and serve hot.

Note: I used Cheddar cheese to sprinkle on the top. Usually, Parmesan cheese is used. 

Let the tomatoes cook well or they will leave raw taste in your mouth.

Keep cooked pasta aside in colander for 10-15 minutes before adding it to the sauce so that all the water has drained out properly.