Exactly a week ago, I got a request from a reader for Arabiata! Pasta arabiata or Penne all’arabiata is one of the most simplest of all pasta recipes (as if most of the other pasta recipes aren’t simple enough!). I have made it often enough, hence was surprised that I hadn’t posted it already at Chef In you. Anyways, if you love ‘hot’ dishes, then this is perfect for you. Next time you have Tomato season or if you grow your own tomatoes – then don’t forget to make this dish which glorifies fresh tomatoes. Using ripe tomatoes is the key.

The word all’arab(b)iata means angry which emphasizes the hotness of the dish. Though I see that many online recipes suggest using any kind of pasta for this dish ( like spaghetti, elbow etc), Penne pasta is classic. The ridges on this pasta helps the sauce to coat it well. Basil leaves are also used, although from what I have read – the original version does not seem to use it! Even Wikipedia supports that theory.

Cook the pasta as per the package directions until al dente.

Meanwhile, heat the oil in a pan and fry the onions and garlic along with the chillies. You can also use 50-50 of red chiles and dried red chiles. Make sure you seed the red chiles ( they are v hot!)

Now add the tomatoes and turn up the heat.

Once the tomatoes begin to break down and ooze liquid, turn the heat into a simmer for about 5 -6 minutes so that it forms into a sauce.

Drain the pasta and add it to the sauce. If you find the sauce is little thick for your taste, add a little of the pasta water to get the right consistency.

Season well along with the parsley and parmesan garnish. Serve ‘hot’ ( pun intended!) A nice crusty bread is an excellent accompaniment to this pasta.

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