Spaghetti with Spicy Aribiatta Sauce (V)

This is an Italian dish that a friend requested a recipe for; I'm glad she did - it was a lovely lunch! Its another one of those dishes that has had all sorts of ingredients added to it, but I usually try to strip recipes back basics. Find out what the dish is trying to say to me and keep it simple. It never ceases to amaze me how much nicer food is when you don't mess around with it too much.

Arribiata literally means 'angry' in Italian, which can only be from the fiery heat of the chilli used in the sauce (of which there is quite a lot). You should really only have this sauce with penne pasta - but I like it with spaghetti and you must use fresh tomatoes, rather than tinned. You can also make this a meat dish by adding a chicken breast, maybe poached and sliced over the top with a drizzle more sauce. I wanted a light lunch and I also wanted the sauce to be the main ingredient. You don't need much - just enough to coat the pasta. With a little parmesan. Delicious!

Ingredients:    (Serves 2)

4 large ripe tomatoes, roughly chopped
2 tbsp. olive oil
3 cloves garlic, thinly sliced
1 tbsp. chilli flakes
1/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. sugar
200g dried pasta

Method:

Using a hand blender, process the tomatoes to a paste (its fine if you have a few whole pieces, in fact rather better if you do). Set to one side.

In a frying pan add the olive oil, garlic and chilli flakes. Now put on a very gentle heat. You don't want to burn or brown the garlic, you just need to cook gently and flavour the oil. It should take about 5 minutes. Then add the tomatoes, salt, pepper and sugar. At this stage the tomatoes will be quite light in colour.

Keeping on a low heat, cook the sauce for about 20-25 minutes, stirring occasionally. The tomatoes will darken as they cook. Taste to check for seasoning.

Cook the pasta of choice to the packets instructions, or until al dente, drain and add the pasta to the sauce, tossing well.

Serve with parmesan shavings and enjoy. Beware though...its HOT!

Simple ingredients!

This recipe can me made less hot by, of course, adding less chilli but I think its a sauce literally made for chilli fans!