Arrabbiata sauce

Hello everyone,

There are two reasons that would make me come back to Italy one more time: Their great monuments and historical sites, and their amazing ice creams and pasta. Today I am going to give you a very simple Italian recipe that is great money wise, diet wise and that taste great in addition... the perfect meal.

I am a bit frustrated now that I live in Indonesia as I can hardly find olive oil (or it is out of price) or even olives which are quite central in Italian savory cuisine which rely a lot on the quality of the ingredients; quality I won't find here. But despite all its problems, Indonesia still got decent tomatoes, nice change from the ones in French supermarkets that taste completely bland, and nice base for a tomato sauce.

My wife is always asking for spicy dishes and never quite fully enjoy the non spicy food, always saying that "It would be better with chilies.".  Despite successfully teaching her that: "No, not everything is better with chilies." she still craves for spicy. So, in order to make her eat non-Indonesian food and satisfy her chili obsession, I came up with this sauce. Since then, she regularly ask me to recook it.

	Preparation: 5 mn	Cooking: 45 h	Total time: 50 mn
	Difficulty: Easy	Caloric intake: about 250 Kcal per portion	Price: Very cheap

A simple spicy pasta recipe from Italy.

Ingredients:

2 people
4 tomatoes
1 garlic clove
3 spicy chilies (adjust depending on the "fire" you want)
1 tablespoon of flour
1 teaspoon dried basil (or even better: fresh basil if you can (then double the amount))
1 teaspoon oil
Water
salt

Preparation:

Step 1

1. Chop the garlic and the chilies before frying them in a wok with the oil until the garlic get colored. CAREFUL, frying the chilies may cause  you to sneeze, the stronger the chilies the more you will sneeze, make sure that your room is ventilated enough or that your stove has a hood to avoid that (even if you'll likely just minimize the effects). You should also avoid touching your eyes to avoid a painful experience.


2. Add the flour directly in the wok and stir fry until the flour get brownish then add the water. CAREFUL, you do not want to overcook it, otherwise you'll have a burned taste in your sauce, add the water when the mixture is still brown and not dark.





Step 2

3. Add the chopped tomatoes and enough water to cover them. Slow cook until the tomatoes are melted (40 mn roughly).


4. Add the dried basil and rectify the taste with the salt, or if your basil is fresh, mince the basil into fine strips and add it on top of the sauce before serving it.


5. Serve with pasta.

Variation:
You may add some grated cheese on top of your pasta.

Enjoy!

Cooking daddy