Light Arrabbiata Pasta is my digestible and light version of the traditional Roman recipe: a quick, simple first course perfect for those who love spicy flavors but want to avoid heavy sauces.
Garlic, chili pepper, and tomato are the main ingredients of this simple and timeless sauce.
I prepared my light Arrabbiata pasta using whole-wheat penne.
No added oil in cooking, added at the end off the heat.
Light without sacrificing flavor.
It reminds me of a summer vacation in Sestriere when, in a mountain restaurant desperately looking for a first course without cream, we ordered it in unison.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 5.5 oz whole-wheat penne
- 1 pinch garlic powder
- dried red chili pepper (2 whole or as desired, finely chopped, coarsely chopped, or mixed)
- 1/4 cup water
- 200 homemade tomato sauce
- 1 pinch salt
- 1 drizzle extra virgin olive oil (raw)
- as needed chopped parsley (or basil leaves)
- 1 pinch mixed pepper corns (with grinder)
Suggested Tools
- 1 Pan with preferably glass lid
Preparation
In a pan, heat a sprinkle of garlic powder and add plenty of dried red chili peppers – 2 whole or as desired, finely chopped, coarsely chopped, or mixed according to taste.
Add 1/4 cup of water and let it sauté – or better – stew for a few seconds.Add the tomato sauce passed or chopped and bring to a boil.
Lower the heat and let it simmer for a few minutes with a preferably glass lid, to avoid splashes, until the sauce thickens.
Adjust the salt.
Off the heat, drizzle with a little raw extra virgin olive oil and add chopped parsley or basil leaves.Cook the pasta, rinse it under running water and drain.
In the meantime, heat the light Arrabbiata sauce.
Pour the pasta into the pan with the light Arrabbiata sauce and mix.Plate.
Grind some more pepper.Your light Arrabbiata pasta is ready.
Enjoy your meal!
Garlic powder, light sauté based on water, simple tomato sauce, no added oil in cooking, added at the end off the heat.
A basic method you can use to prepare healthy, tasty but digestible and light sauces.
Simply replace the chili pepper with other spices and/or add ingredients and nutrients to prepare a vegetable sauce or a meat or fish sauce or a legume sauce.
Variations
Arrabbiata Pasta:
– with fresh cherry tomatoes sautéed in a pan.
FAQ (Questions and Answers)
Can I use fresh garlic instead of garlic powder?
Yes, I prefer garlic powder for the more delicate flavor and it is also more digestible.
Is the sauce without oil tasty?
Absolutely yes, the raw oil adds flavor without making it heavy.
