BEST Arrabbiata pasta sauce recipe you need to try! #shorts #pasta #tomatosauce #vegan #vegetarian
Pasta with Tomato, Anchovy and Chilli | Gordon Ramsay
Cheap, easy and quick, this is a proper store cupboard staple and the kind of thing perfect for a midweek meal. Buy jarred or canned anchovies, capers and olives in bulk and save time and money - all you need is the tomatoes.
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Spicy Spaghetti Pasta Recipe! Easy and Delicious Meal!
Today I'm sharing my current favourite spaghetti pasta recipe - chilli oil pasta! This spicy pasta is so delicious, I had to stop myself from eating the entire pan! It's super quick, cheap but tastes incredible. Try out this delicious pasta recipe and I'm sure you'll fall in love with it too!
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RECIPE (2 servings)
INGREDIENTS:
2 servings pasta (approx. 4 oz/120 g)
1 medium onion
2 garlic cloves
1 tsp red chilli flakes (add more or less as needed)
3 tbsp olive oil
1 tsp dried oregano
Water as needed
1 tbsp salt
1.2 ltr/0.4 gallon water
Optional: fresh parsley and cheese for garnish
METHOD:
1. Set a pot of water to boil. Add 1 tbsp salt and 1 tsp oregano to infuse into the water
2. While the water is boiling, finely chop the onion and garlic
3. The water must be boiling by now. Add the pasta and let it cook until it's al dente (almost done)
4. While the pasta is cooking, lets make the sauce. Set a pan on medium low heat and add 3 tbsp olive oil (preferably extra virgin olive oil)
5. Add the minced onions and fry until they turn golden. Stir frequently to avoid burning
6. Once the onions are golden, add the minced garlic and fry for 30 seconds
7. Next add the chilli flakes and fry for 30 seconds. Set aside 2 tsp of the chilli onion crisp to garnish the pasta
8. The pasta must be al dente by now. If not, take the sauce off the flame while the pasta is being cooked
9. Once the pasta is almost cooked, add it to the pan along with 1/2 cup of pasta water
10. Stir on medium flame until the sauce is thick, glossy and coats the pasta. The salt should be sufficient as pasta water is salted. If not add some salt while stirring the pasta. Remember that cheese will also be salty so don't overdo it
11. Serve pasta with reserved chilli onion crisp, fresh parsley and grated cheese (used parmesan)
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SUBSTITUTES:
• No oregano?
Use mixed herbs, thyme, tarragon or Italian seasoning
• No chilli flakes?
Skip it or add 1-2 dried red chillies
• No olive oil?
Butter also works. If using salted butter, add less salt to the pasta water
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TIPS:
• The salt should be sufficient as pasta water is salted. If not add some salt while stirring the pasta. Remember that cheese will also be salty so don't overdo it
• Stir onions frequently so they don't burn and taste bitter
• Infusing pasta water with oregano/herbs gives a delicious flavour to this pasta so don't skip it
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Gennaro Cooks Chilli Tomato Taglierini
Gennaro Contaldo, Jamie Oliver's Italian food inspiration, cooks up a beautiful pasta dish on the hillsides of his hometown of Minori on the Amalfi coast. Loads more videos, recipes and tips at JamieOliver.com.
For more nutrition info, click here:
Red pepper pasta | make it with simple pantry staples
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⭐️ Roasted red pepper pasta is one of the easiest and tastiest pasta dishes you can make with a few simple pantry staples.
Our recipe is simple, and you can make it with minimal effort for an everyday dinner. It's also creamy, nutritious, and delicious.
⭐️ Ingredients
RED PEPPER SAUCE
12 ounces roasted red bell peppers drained, from a jar or can
1 small can (15 oz) tomatoes whole peeled, diced, crushed, or puree
¾ cup almonds
2 tablespoons olive oil
1 teaspoon salt
1 clove garlic
½ teaspoon red pepper flakes
FOR THE PASTA
1 pound rigatoni pasta or other
1 handful parsley or basil
ROASTED CAULIFLOWER (optional)
1 large cauliflower
1 tablespoon olive oil
½ teaspoon salt
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
The Barefoot Contessa's Penne Arrabiata | Barefoot Contessa: Cook Like a Pro | Food Network
Ina had us at an “unbelievable amount of garlic! This classic arrabiata sauce will be your new pasta night go-to.
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The Barefoot Contessa is back, and this time she is teaching viewers how to cook like a pro. Ina Garten lifts the veil on all her entertaining tips, sharing techniques and professional strategies along with incredibly elegant and easy recipes.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Penne Arrabiata
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 1 hr 5 min
Active: 30 min
Yield: 4 to 5 servings
Ingredients
2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving
Directions
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.
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The Barefoot Contessa's Penne Arrabiata | Barefoot Contessa: Cook Like a Pro | Food Network