Saturday, December 17, 2011

Trattoria Brown - Spaghetti all’Arrabbiata

Here's the second recipe from "Sapori e profumi di Roma: ricette della cucina romana e ristoranti tipici.": spaghetti all’arrabbiata.


400 grams spaghetti

500 grams crushed tomatoes

3 cloves garlic, cut to small pieces

3–4 tablespoons extra virgin olive oil

1 teaspoon crushed red pepper flakes

2 tablespoons parsley, chopped

Pecorino cheese, to taste

Salt, to taste


Place pasta in at least one gallon of boiling salted water (add enough salt to make the water taste like a broth). Cook according to package instructions.

While pasta is cooking, place pan over medium heat and introduce olive oil, red pepper flakes and garlic. When the garlic begins to turn color (about one minute), add tomatoes and salt and cook over medium high heat.

When the pasta is finished cooking, drain and place in a bowl. Add sauce and parsley and thoroughly mix. Add pecorino to taste.

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