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Arrabiata Pasta

Arrabiata Pasta Recipe

Arrabiata Pasta Recipe with a healthy twist.

Course Main Course
Cuisine Italian
Keyword How to Make Arrabiata Pasta, Red Sauce Pasta Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2
Author Samira

Ingredients

My Cup measures 240 ml

For Boiling Pasta

  • 250 g Pasta (Preferably, Penne shaped)
  • 2 litre Water
  • 2 tsp Salt

For Red Sauce

  • 4 Pc (250 g approx) Tomatoes
  • 1 Pc (100 g approx) Onion
  • 1/4 (50 g approx) Beetroot
  • 1/4 (50 g approx) Bottlegourd Optional
  • 1 Pc (50 g approx) Carrot Optional
  • 1/4 (50 g approx) Pumpkin Optional
  • 1 Tbsp Olive Oil
  • 1 tsp Crushed Garlic
  • 1 tsp Oregano
  • 1 tsp Parsley
  • 1 tsp Salt
  • 1 tsp Sugar
  • 1 tsp Vinegar
  • 1/2 tsp Chilli Flakes Optional
  • 1 tsp Basil Leaves

Assembly

  • 1 Tbsp Olive Oil
  • 1 Cup Veggies (Bell Peppers, Broccoli, corns etc)
  • 100 g Cheese (Optional)

Instructions

Boil Pasta

  1. Boil water in a large and wide pan with lots of water. For 250 ml water take at least 2-litre water.

  2. When the water starts boiling add salt.
  3. Now add pasta and stir it so that it does not stick to the pot.

  4. Cook it as per the time mentioned on the packet. Also, a few minutes before the given time, bite a piece. If it suits you then it is ready.

  5. Drain the pasta. 

Make Pasta sauce

  1. Wash tomatoes and chop roughly. Peel onions, bottle gourd, pumpkin, carrot and beetroot and roughly chop.

  2. Add 1 cup water and pressure cooker for 1 or 2 whistle.

  3. When it cools down, puree it in the blender and pass through a strainer.

  4. In a wok, put oil and add crushed garlic and dried herbs. Saute for a while, add the strained tomato puree.

  5. Add salt and sugar. If you have fresh herbs like parsley or basil, add at this stage.

  6. Cook till the desired consistency is reached.

  7. Lastly, add vinegar, stir and the sauce is ready. You can keep it in the refrigerator for up to 8 to 10 days.

Assembly

  1. Wash and chop veggies.
  2. In a wok, heat oil and saute veggies.
  3. Mix in the pasta sauce. Add half the sauce first.
  4. Add boiled pasta. Toss everything on medium-high flame. Check the seasoning.
  5. If need be, add more sauce.
  6. While serving, grate some cheese.
  7. Serve with love, garlic bread optional.

Recipe Notes

Notes

  1. The use of pumpkin, bottle gourd, and carrot is completely optional. This is just to make it more nourishing for the kids and does not affect the taste. 
  2. If you do not wish to add pumpkin etc then use only tomatoes, onion, and beet but take 2 or 3 tomatoes more.
  3. After straining the puree, do not throw the pulp that is left in the sieve. It can be added to flour while kneading or in the pancake/Uttapam batter.
  4. Do not boil garlic while boiling tomatoes and onions. This is because garlic releases its flavor best when sauteed.
  5. While boiling pasta, add salt only.
  6. Do not add oil to the water. Oil creates a film that inhibits sauce sticking to it.
  7. Basil leaves and parsley lends a very authentic taste to the pasta. So, do not skip. If not possible to use fresh then use the dried ones.
  8. If you plan to make it ahead then make the sauce, maybe the previous day, and do not add vinegar. Boil Pasta as late as you can afford, maybe an hour or two prior. Keep them separate. At the time of serving, heat the sauce and mix in the boiled pasta. Lastly, add vinegar and serve.
  9. If after preparing the pasta, it gets dried then sprinkle little water on it.
  10. You can add grated cheese or little mayonnaise in it and toss everything in the wok only.