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Penne Arabiata Chilies are not the first thing that comes to mind when I think of Italy, but Penne Arabiata appears in a lot of Italian Restaurants around the world. It's a good Realms Recipe, quick, simple and a good end to the day when accompanied by cheap red wine. With red chilies, the rule seems to be the smaller the hotter with the bird's eye ones from Thailand being incandescent with some of the large red things from Holland being a dull glow in the dark. Err on the side of caution, chilies have flavour as well as heat and something which is too hot to eat for three out of four people is not a good end to the day. However, if one of the three is your partner who has just revealed an affair with someone half their age, this could be the recipe for you. Evidently, there's a whole "your dinner is in the dog" language associated with various forms of pasta which tends to be ignored in the glossy ads. |
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Ingredients (Serves 4) 1 400 gm tin of chopped tomatoes (or 1 lb (500 gm) fresh ones Equipment One large pan (5 pints (2.5 litres)) for the pasta and a smaller one (2 pint (1 litre)) for the sauce) Method Bring a large pan of salted water to the boil, add the penne and leave to cook for between nine and eleven minutes according to taste and the instruction on the packet. When you've tasted the pasta, drain off the water and return it to the pan to keep warm. Whilst the pasta is cooking, very lightly cook the chilies in the olive oil for a couple of minutes, you want to infuse the oil with the flavour of the chilies, not fry them. Add the tomatoes, if you're using fresh ones, roughly chop them first. Raise the heat and stir until the contents of the pan is simmering. Finally, thicken the sauce with the tomato puree. Comment Unless you're showing off, serve in cooking pans, add some fresh coriander as garnish for the sauce. Page Created: 26th November 2001 |