Food recipes
PENNE ALL’ARRABBIATA
PENNE ALL’ARRABBIATA
Ingredients:
2 tbsp. (30 ml) extra-virgin olive oil heat the oil in a large skillet over medium heat. sauté the garlic
2 cloves garlic, sliced and chile to taste until golden brown. (if you’re using a fresh hot
Directions:
Red chile pepper, fresh or dried,
pepper, seed and slice it; but if you are using a dried hot pepper,
to taste
wear disposable gloves and crush it by hand, or use crushed red
1 1/3 lbs. (600 g) tomatoes
pepper flakes.) add the tomatoes to the skillet. season with salt
(about 6 small), peeled and diced
and cook for 15 minutes, stirring occasionally.
11 oz. (300 g) penne rigate
or tortiglioni Meanwhile, cook the pasta in the boiling water until it is al dente;
3/4 oz. (20 g) fresh parsley, chopped, drain. toss the penne with the sauce, garnish with the parsley,
for garnish
and serve.
Did you know that...
It seems absurd, but Christopher Columbus left for India in search
of pepper and came back from America with peperoncino (red
chili pepper). The Europeans’ discovery of America was partially
due to the need for a safer and faster way to obtain spices, which
were a valuable and fundamental element of aristocratic meals
throughout the entire continent. But what Columbus found was
not India, and the small, spicy plant he brought back was not ordi-
nary pepper. Still, the somewhat similar taste along with the ease
of working with peperoncino (compared to the more “difficult”
spice from which it takes its name) led to its rapid spread, first in
Spain and Portugal, then in other European countries. Unlike other
American products (tomatoes, bell peppers, and especially po-
tatoes), the chili pepper took only a few decades to make its way
into local gastronomic cultures. Perhaps because it acclimated so
perfectly to the Mediterranean climate, or because it was a spice
affordable to all, peperoncino has now become indispensable to
Difficulty the majority of southern Italian cuisine.
56
ROSEMARY PENNE
penne saporite al rosmarino
Preparation time: 20 minutes + 11 minutes cooking time
4 Servings Method
Bring a large pot of salted water to a boil. Meanwhile, in another
Ingredients:
2 tbsp. (30 ml) extra-virgin olive oil heat the oil in a large skillet over medium heat. sauté the garlic
2 cloves garlic, sliced and chile to taste until golden brown. (if you’re using a fresh hot
Directions:
Red chile pepper, fresh or dried,
pepper, seed and slice it; but if you are using a dried hot pepper,
to taste
wear disposable gloves and crush it by hand, or use crushed red
1 1/3 lbs. (600 g) tomatoes
pepper flakes.) add the tomatoes to the skillet. season with salt
(about 6 small), peeled and diced
and cook for 15 minutes, stirring occasionally.
11 oz. (300 g) penne rigate
or tortiglioni Meanwhile, cook the pasta in the boiling water until it is al dente;
3/4 oz. (20 g) fresh parsley, chopped, drain. toss the penne with the sauce, garnish with the parsley,
for garnish
and serve.
Did you know that...
It seems absurd, but Christopher Columbus left for India in search
of pepper and came back from America with peperoncino (red
chili pepper). The Europeans’ discovery of America was partially
due to the need for a safer and faster way to obtain spices, which
were a valuable and fundamental element of aristocratic meals
throughout the entire continent. But what Columbus found was
not India, and the small, spicy plant he brought back was not ordi-
nary pepper. Still, the somewhat similar taste along with the ease
of working with peperoncino (compared to the more “difficult”
spice from which it takes its name) led to its rapid spread, first in
Spain and Portugal, then in other European countries. Unlike other
American products (tomatoes, bell peppers, and especially po-
tatoes), the chili pepper took only a few decades to make its way
into local gastronomic cultures. Perhaps because it acclimated so
perfectly to the Mediterranean climate, or because it was a spice
affordable to all, peperoncino has now become indispensable to
Difficulty the majority of southern Italian cuisine.
56
ROSEMARY PENNE
penne saporite al rosmarino
Preparation time: 20 minutes + 11 minutes cooking time
4 Servings Method
Bring a large pot of salted water to a boil. Meanwhile, in another
Printed from https://recipe.bluelayer.org/recipe/66835/penne-all-arrabbiata