Arrabbiata Pasta
By Kyle Santiago
My husband and I got into cooking to be healthier with fresh ingredients. We started with HelloFresh, which was a great option to help learn and develop our skills. But it is a little pricy, so we got our own fun cookbooks with different style recipes, including the "My Pokemon Cookbook.” It allowed us to be more creative and tailor the recipes to us. As this is the summer recipe, I thought the “Spicy” Arrabbiata Pasta would be a fun recipe for our hot summer!
Ingredients List
Ingredients List
3 tablespoons of olive oil
5 garlic cloves, minced
2 tablespoons of tomato paste
1 teaspoon sweet paprika
1 teaspoon of dried chili flakes
4 to 6 Calabrian chili peppers chopped (if you can’t find whole peppers, use minced Calabrian chili peppers and added in two tablespoons. More if you want the dish to be a little spicier.)
1 large lemon, zested
1 28-ounce can of San Marzano tomatoes
2 teaspoons of sugar (Or chop and blend one carrot to use in the sauce instead of sugar to naturally sweeten and give a little more fiber)
1/4 cup of Pecorino Romano, shredded (You can also use shredded Parmesan)
1 pound of spaghetti
Kosher Salt to taste
Ground black pepper to taste
1/4 ounce of fresh basil, garnish
Prep is complete. Now let’s cook!
Three easy steps…
Step 1:
Combine the olive oil, garlic, and tomato paste in a large nonstick pan.
Heat over medium heat.
Cook for 5 minutes until the garlic just starts to brown.
Add the paprika, chili flakes, Calabrian chili peppers, and lemon zest.
Step 2:
Crush the San Marzano tomatoes into the pan.
Add the sugar and Pecorino Romano and mix everything together.
Reduce heat to medium-low and simmer for 30 minutes.
Step 3:
Add the cooked pasta and mix together.
If too thick, add some reserved pasta water to loosen.
Season with salt and pepper.
Serve with fresh basil and extra Pecorino Romano.
Enjoy!
