I had run out of pasta sauce (which I always used when I was back in Munich), so I used fresh tomatoes to prepare this and I absolutely loved the final sauce. Please note that I didn't have basil so it wasn't exactly the perfect arrabiata, but came pretty close (with little additions based on my preferences).
Ingredients:
1/2 a packet of pasta (I used fusilli)
1 large can of diced tomatoes
1 onion chopped up into small pieces
1 tbsp minced garlic
1 Knorr chicken cube (put it in 1/4 cup of warm water)
2 tbsp chili flakes
2 tbsp Italian herbs
4-5 olives (I used black olives)
Shredded cheddar & mozzarella
Salt to taste
1 tsp black pepper
Recipe for my saucy version of arrabiata pasta:
Step 1: Boil the pasta and keep aside. Remember to put lots of salt in the boiling water.
Step 2: Heat oil in a pan (I used truffle olive oil and that really makes a huge difference to the taste and I absolutely LOVE truffle).
Step 2: Add in the onions and let them cook for a while before adding in the minced garlic and chili flakes. Mix it all for a while. Then pour in the Knorr broth.
Step 3: Add in the tomatoes, salt, pepper, olives and Italian herbs. Stir well.
Step 4: Pour in all the pasta and mix well. Add salt if required.
Step 5: Sprinkle cheddar & mozzarella and mix well again.
Plate up!! Serve hot and sprinkle some garlic salt & chili flakes (if you like it extra spicy)
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