During the summer I visited Rome for a vacation and no shock to anyone I was absolutely in love with everything I ate. I couldn’t have chosen a better holiday destination! When I got back, I refused to eat in any Italian chains in England for some time, because it just wasn’t the same. I was holding out until I went back to Rome (wishful) or at least home to Ireland and could have an Il Vulcano . Don’t get me wrong, I’m sure there are plenty of Italian restaurants in London that are amazing, but this place has a special place in my food heart, I LOVE IT!
While I was waiting to go home to have this delicious Italian meal. I decided to give it a whack myself. Now I’m not saying I went all out, but I’m no chef, so I am proud of my sauce and if you make it and like it, you should be too.
I decided to try Pasta Arrabbiata because I am a huge tomato lover. You give me a tomato based dish and you have spoken straight to my heart. I’ve always loved them, even as a child, I would eat them like you eat an apple. I loved when my granny would send a bowl of home-grown cherry tomatoes over to our house and you have them with a little salt… mmm delicious! okay back to the recipe…
Right so, for this oh so simple sauce you will need:
- 1 tsp olive oil
- 1 small onion – chopped finely
- 2 cloves garlic – minced
- 1 Tin diced/ chopped tomatoes
- 6 oz can tomato paste
- A cup and a half of chicken stock
- A handful of chopped fresh basil
- A handful of chopped fresh parsley
- ½ tsp crushed chilli flakes (less if you want it mild, more if you like it hot!)
- Salt and pepper (just because well you need them for extra flavour!)
- 75g pasta per person (or if you’re like me just as much as you think will do, which is normally enough for a football team!)
*Please feel free to add more basil & Parsley depending on your taste buds.
It’s one thing having the food you need but now you need equipment. I used:
- 2 medium sized saucepans
- Spoon for stirring
- A hand blender or regular blender (to make the sauce smooth)
- In one of your medium saucepans, heat the oil over a medium-high heat, then throw in your chopped onion and minced garlic and sauté for 2 minutes. Reduce the heat to medium and add the diced tomatoes, tomato paste, chicken stock, herbs, chilli flakes, salt and pepper. Simmer until reduced slightly, about 15 minutes.
- In your second saucepan, put your pasta into boiling water and let cook.
- Once reduced, use your blender of choice to break up the chunks of diced tomatoes but without making the consistency overly smooth (try keep some of the texture).
- Once the pasta is cooked, strain and then pop back into the saucepan.
- Carefully mix the sauce through the cooked pasta.
How easy was that?
I mean, not only is this meal super easy to cook, It’s not time consuming either, it genuinely takes about 25 to 30 mins including all your prep and finally it’s not an expensive meal to make either, which is very important. So if you enjoy having it often it doesn’t cost you an arm and a leg to get the ingredients (Just remember you can freeze your basil and parsley, that way you won’t be wasting any!)
When I’m feeling adventurous, if you will… I add olives on the side, maybe even mozzarella balls but I can be bad ass like that sometimes, sorry! lol
I’ll stop rambling now and let you enjoy!