Arrabiata means angry in Italian – which is how this fiery sauce got its name. Simmer a basket of tomatoes in this classic, easy way and your pasta won’t know what hit it.
I got this recipe from Chatelaine, haven't tried it yet, but it sure sounds good, so will try it as soon as I can, in the meantime, I wanted to have it here so I can refer to it quickly :)
Bon appetit!
Ingredients:
12 regular or 20 plum tomatoes, about 5 lb (2.5 kg)
1/4 cup (50 mL) olive oil
8 garlic cloves, minced
2 large onions, chopped
5 1/2-oz (156-mL) can tomato paste
1 tbsp (15 mL) each dried basil and oregano leaves
2 tsp (10 mL) hot red chili flakes
1 tsp (5 mL) salt
1 tbsp (15 mL)
Granulated sugar (optional)
1/2 cup (125 mL) chopped fresh basil
Directions:
Easily remove tomato skins by slicing an X in the bottom of each tomato. Then add several at a time to a pot filled with boiling water. Boil tomatoes for about 30 seconds.
Use a slotted spoon to remove tomatoes to a large bowl of ice water. Let sit about 2 min. Remove, then slip off skins and discard. Coarsely chop tomatoes. Heat oil in a large, wide saucepan over medium-low heat. Add garlic and onions. Stir often until onions are very soft, about 15 min.
Stir in tomatoes, juice and seeds, tomato paste, dried basil, oregano, chilies and salt. Increase heat to high and bring to a boil, then reduce to medium-low. Simmer, partially covered and stirring often, to thicken and develop flavour, about 1 hour. Taste and add sugar, if needed.
Chop fresh basil. Stir into sauce. It will keep well, covered and refrigerated, up to 1 week or freeze up to 3 months. Freeze in 1- or 2-cup (250- or 500-mL) portions and you’ll have sauce on hand for single- or double-serving dinners.
Prep 25 min
Cook 1-1/4 hours
Yields: 5 cups - 1.25 L
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