I am reposting this recipe, posted originally June 2, 2006. It got some many hits and views that it needs to be on top again!!
This fantastic, simple and delicious recipe is from one of the greatest chefs. Thanks Theo and River Cafe Cookbook for this. It changed my life. The recipe is so quick and simple to make, tasty, spicy, yummy, it became instantly our favorite.
(I actually got it of Theo Randall, he was the Head Chef and partner at the River Cafe in London who now runs his own place Theo Randall at the InteContinental, on Park Lane.)
penne, de cecco, nothing else. don’t even think about another brand.
1 tin of good pelatti or chopped tomatoes
fresh garlic, 4 - 6 whole cloves (now in spring there are those beautiful pinkish fresh garlics…)
1 red hot chili, halved, without seeds
a bunch of basil leaves
olive oil, extra vergine, again, don’t trade down for somethin cheap crap oil
Now, this is the key to a great sauce…
Slowly cook the whole, peeled garlic cloves in enough olive oil so that they are covered in the oil, add the chili. It is crucial that the garlic and chili simmers very slowly in the oil, remove the pan if necessary and put back on the stove in order for it not overheating. (When Steffi did it last time she wanted to rush and the garlic burned and exploded, what a mess)
When the garlic is very light golden brown, quickly fry the basil in the oil. then remove it and put aside.
add the tomato and cook slowly for about 12 minutes on low heat. Be careful when adding the tomatoes as the oil is hot and it will blubber like mad.
Season with a pinch of sugar, Maldon sea salt and fresh ground black pepper. taste and season again until you find it right. you can now remove the chili, or leave it, depends on how spicy you like it.
Boil the pasta in water with plenty of salt. (if there is not enough salt in the water so you can actual taste it, the pasta and sauce will taste lame. so taste the water and make sure it is salty enough. often pasta tastes of nothing although the sauce is OK, that’s often because it was boiled in water without salt…)
when the pasta is very al dente remove, drain and add to the sauce, mixed it well, again and again and slowly finish in the sauce. the sauce will now really infuse into the pasta. be careful that you don’t overcook it, needs to remain al dente. add the basil.
serve with fresh Parmesan to grate and a nice bottle of red wine. We always get the £6 Crozes Hermitage from Sainsburys with it, it tastes strong enough but not overpowering, and the shop is open till late.
its the simplest and best dish I know. try it. if you don’t like it let me know. i invite you to my place and cook them for you.
Buon Appetio.
cliffwaterford
I am a huge fan of Penne pasta. I found a great and simple recipe for Penne al Pomodoro that costs about $15 american to feed 4 a light and healthy dinner. I don’t have enough room to give it here but it is similar to your Arrabiata.
Comment by Mark — December 1, 2006 @ 11:51 pm
Mark, what is your secret to the Pomodoro?
Comment by cliffwaterford — December 3, 2006 @ 5:15 pm
a couple of suggestions to improve an already good recipe:
on a regular basis, do not fry the basil but insted add it grossy chopped with your bare hands just after the sace is cooked. This will keep all the basil perfume. As a nice variation, if you own good olives, put a punch of them right after the garlic and the chili followed by a fat anchovy. You should call it again arrabbiata, because of the chili (arrabbiata means ‘pissed off’ in italian) but in this way you get more taste.
Comment by fabiusx — July 17, 2007 @ 2:04 pm