Pasta Arrabiata

This very famous pasta dish is a little lower in calories compared to the white sauce counterpart and hence preferred over creamy pasta.

Preparation Time : 10 minutes
Cooking Time : 30 minutes
Serves : 2

Ingredients

Extra Virgin Olive Oil - 1 tbsp
Onion - 1 small, chopped
Garlic cloves - 1, minced
Red / green / yellow peppers - 1 medium, diced
Tomatoes - 3, cut into wedges
Fresh / Dry basil - 1/2 tbsp chopped
Salt- to taste
Pepper Powder - freshly ground, to taste
Black Olives  -  4 tbsp
Freshly grated parmesan for garnishing

Procedure

1. Heat oil in a large pan over a medium flame
2. Add onion  and cook till tender
3. Add the garlic and the coloured peppers
4. Add salt and cook till the peppers are soft.
5. Add the tomatoes, basil, salt and pepper powder and simmer
6. Once the tomatoes are cooked, cover and reduce heat further for about 20 minutes
7. Stir in between and cook till the mixture is thick and fragrant
8. Taste and adjust seasoning.
9. Once cool, liquidize it (if using fresh basil, remove and then pulverize)
10. Return it to the pan and keep warm till required
11. Cook the pasta in a pot of boiling water with salt till just done
12. Add a little pasta water to the sauce, drain pasta and toss into the sauce
13. Add the chopped olives, cover and cook for  2 minutes till the flavours are absorbed by the pasta.
14. Serve topped with some fresh Parmesan cheese

Notes:

1. If you chose to use the bottled arrabiata sauce, you just need to heat up the sauce a little, add th cooked pasta to it and follow the last two steps.
2. If you want to add other vegetables, cook them separately in a wok on high flame, add the sauce, then the pasta and cook for two minutes for all the flavours to blend