PENNE ARRABIATA
Provided by Ina Garten
Time 1h5m
Yield 4 to 5 servings
Number Of Ingredients 10
Steps:
- In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
- Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
- Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
- Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.
SHRIMP ARRABBIATA
An Italian recipe from CookingLight. This dish's name--arrabbiata--comes from the Italian word for "angry" because of the spicy tomato and red pepper sauce. If you want, double the tomato sauce and freeze half for a jump start on a future meal. Taste test and if you like your sauce spicier, increase the red pepper. Spinach pasta would be great with this! If your family likes mushrooms add them in, too. Add french bread and a salad, and mangiare-eat!
Provided by WiGal
Categories European
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta according to the package directions, omitting salt and fat.
- Drain and keep warm.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Sprinkle shrimp with salt; add shrimp to pan.
- Cook 2 minutes on each side or until shrimp are done.
- Transfer shrimp to a bowl.
- Heat remaining 1 tablespoon oil in pan.
- Add onion, minced garlic, basil, and crushed red pepper to pan; sauté 1 minute.
- Add tomato paste and tomatoes; bring to a boil.
- Cook 3 minutes or just until sauce begins to thicken.
- Return shrimp to pan; cook 1 minute or until thoroughly heated.
- Add capers, kalamata olives, and parsley to the pan, stirring well to combine.
- Serve over pasta.
Nutrition Facts : Calories 603.5, Fat 18.8, SaturatedFat 2.6, Cholesterol 348.6, Sodium 1793.5, Carbohydrate 65.1, Fiber 4.3, Sugar 9.2, Protein 43.9
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