As mentioned in Eggless Tiramisu post, my Anniversary Menu was Italian and this post is a continuation of that menu. Spaghetti in Arabiata sauce is both V & my favorite. We never give up a chance to hog on it.
Spaghetti in al'arabiata Sauce
So when I chanced upon DK’s recipe in Chefinyou for Penne all’arabiata, I couldn’t resist trying her version. But again as I’ve mentioned in my introduction, I can not stick to a recipe to the T, so I made some changes in it. Instead of Penne, I used Macaroni & Spaghetti as I had left overs from both in my pantry and I wanted to use them up. I divided the sauce in 2 portions & made macaroni & spaghetti in Arabiata Sauce. I also skipped garlic & parsley.
The verdict, this rocks baby! - straight from horse’s mouth 
Spaghetti in Arabiata Sauce – Recipe for Sauce inspired from DK
- 1 cup – Macaroni
- 150 gms – Spaghetti
- 2 Tbsp – Olive Oil
- 1 1/2- Medium Onion, finely chopped
- 2 red chiles, seeded and sliced thinly (I used dried red chilli)
- 10 ripe tomatoes,finely chopped
- salt, pepper & dried oregano to garnish
- few parmesan shavings
- Water for boiling pasta
- salt & oil for boiling pasta
Method – Cooking Pasta
Recipe Source: Basic Food Preparation (my college text book)
Boiled Spaghetti
- Heat water in a pan (big vessel). The water should be enough to completely cover the pasta when dipped. Add 1 tsp salt to it.
- Add 1 tsp of olive oil to water to keep the pasts from sticking together.
- Once the water starts boiling, slowly add pasta, so that boiling doesn’t stop. (I boiled both macaroni & spaghetti separately).
- Boil & stir gently to keep the pieces from sticking to the pan & to each other.
- Cook to the ‘al dente’ stage or a little short of it if it is to be held. To test, press a piece against the side of the pan with a fork. It should need quite a firm pressure to break the pasta.
- Drain & rinse thoroughly with cold water until the rinsed water runs clear.
- Coat lightly with oil or butter to prevent sticking.
- To reheat pasta place in a strainer & submerge in hot water or saute in a little fat.
Method – Sauce
Sauce
- Heat oil in a pan, fry the onions along with chillies. If you are using dry chillies, very lightly crush them & split them in the center as it allows the flavor to be released in the oil. I fry chillies first & quickly remove them once they start sputtering and keep aside using a small straining spoon as leaving them in the oil makes them black & unappealing.
- Once onions are fried, add tomatoes and just a pinch of sugar. Sugar is added to neutralize the acid in tomato. Heat on high flame.
- When tomatoes break down & start to ooze liquid, add whole chillies in them so they will release their flavor while cooking. Allow to cook on low flame for another 5-8 mins. Keep stirring in between if required. It should attain a saucy consistency. If thick, then add little of pasta water to get the right consistency.
- Once done, divide the sauce in 2 parts – to one part, add macroni, salt, pepper & oregano and to the 2nd part add spaghetti, salt, pepper & oregano.
- Garnish with parsley & parmesan. Serve hot with bread. I served with Stuffed Foccacia.
Macaroni in Arabiata Sauce
This super hot dish complimented our relationship and celebration. I would like to end the last dish made for anniversary with lyrics of Fairytale by Alexander Rybak-
Every day we started fighting, everyday we fell in love,
No one else could make me sadder, but no one else could lift me high above…
I Love You V!
Tags: from blogs, from book, Italian, pasta
