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Add a photoServings: 6
Ingredients
- 1 lb Dry plain linguine or possibly 1 1/4 pounds fresh homemade pasta
- 1 Tbsp. Extra virgin olive oil
- 1/2 x Yellow onion, minced
- 8 x Cloves garlic, roughly minced
- 3/4 tsp Red pepper flakes, or possibly to test
- 28 ounce Crushed tomatoes, or possibly diced
- 1/4 c. Kalamata olives, pitted and roughly minced
- 2 Tbsp. Capers
- 2 Tbsp. Italian parsley, minced Salt and pepper, to taste
Directions
- 1. Heat the extra virgin olive oil in a large stir-fry pan or possibly skillet over medium heat.
- Add in the onion and cook till soft and translucent/soft.
- 2. Increase the heat to medium-high and add in the garlic and pepper flakes.
- Cook just to release the garlic's aroma, about 1 minute.
- 3. Pour in the tomatoes (juice and all). Reduce heat to a simmer and cook, uncovered, stirring occasionally, till thickened, about 12-15 min.
- 4. Stir in remaining sauce ingredients and cook over low heat for 5 min.
- 5. Meanwhile, cook the pasta in plenty of rapidly boiling salted water till al dente. Drain and place in a. large, shallow, pre-heated serving bowl. Pour over tile warm sauce, toss thoroughly, and serve immediately.
- ***Chef's notes: This dish is also excellent with chicken. Cut baked, grilled or possibly left-over cooked chicken into bite-sized pcs and add in directly to the sauce at step #4 above. If using uncooked chicken, slice boneless, skinless chicken breasts into thin bite-sized strips and add in to the sauce when it first comes to a simmer at step #3 above. The chicken will cook as the sauce thickens, and will be done in the same amount of time it takes to cook the sauce. If you're making your own homemade flavored pasta, try roasted garlic pasta or possibly sun-dry tomato pasta (recipes for these were issue).
- In Italy, a warm, spicy dish is often labeled "arrabiata," that translates
- "furious. " You can easily adjust the "furiousness" of this quick tomato sauce from extra-mild to extra-warm simply by increasing or possibly decreasing the amount of red pepper flakes. (The 3/4 tsp. specified is mildly spicy. )
- (g) 14.
- Wine suggestion:"This spicy dish needs a wine which can provide occasionally relief from the heat while also refreshing the palate. The fruitiness of these Rieslings not only soften the spiciness, but their acidity also cleanses the palate and prevents the spiciness from building to a point of sensory overload."
- Serve fruity, light-bodied German Rieslings, like:
- Diego, or possibly outside USA 1-619-2953939. )
- number 11. (Book available, too: Pasta & Garlic (Low_Fat Recipes. . . Which
- This original recipe was created by Chef Helene Siegel for Pasta Press Garlic Cookbook (Celestial Arts), as well as the other titles in the Totally Cookbook series. She is also the author of Italian Cooking for Beginners.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 6 servings | |
| Calories 338 | |
| Calories from Fat 37 | 11% |
| Total Fat 4.23g | 5% |
| Saturated Fat 0.64g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 147mg | 6% |
| Potassium 489mg | 14% |
| Total Carbs 63.67g | 17% |
| Dietary Fiber 4.4g | 15% |
| Sugars 5.6g | 4% |
| Protein 11.39g | 18% |
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