Sunday, March 16, 2008


Penne arrabbiata (recipe in the comments)

Hot tea
English toffee
It's another easy meal so that we can prep a crock pot dinner for tomorrow! Of course, tomorrow is St. Patrick's Day. I know the church officially moved it back to last Saturday so the happy feast wouldn't be during Holy Week, but, hey, it's the Monday of Holy Week, not Good Friday or anything. Anyway, we're having the American traditional corned beef and cabbage with trimmings. Last year we created a crock pot version of the traditional meal that actually turns into THREE dinners. But that's enough here about tomorrow, check in then to see what we do. As to today, we're having one of our oldest and most tried and true speed dinners - penne arrabbiata or angry pasta. A simple spicy tomato sauce over hot pasta. I have eaten this out in many restaurants as ours is one of my favorite dishes. Most of the time it's not very spicy or has way too many ingredients for my taste. This version is both spicy (and you can make it more so) and incredibly simple, not to mention incredibly fast to make. It's a good recipe to have in your arsenal, for nights when you are making two dinners (like us) or when you just don't have to oomph to do much more than this.

Prep Notes
Difficulty: Super easy
Chopping: Garlic, parsley
Time: 20 minutes
Make ahead: You can make the sauce ahead and toss it with the pasta last minute.

J: "Speedy comfort with a kick."
M: "Spicy, speedy, and yummy!"

1 comment:

J said...

Penne Arrabbiata – How to Cook Everything and M & J
Serves 3-4

3T olive oil
4 cloves garlic, peeled and cut into thick slices
1 ¼ - 2 t red pepper flakes
1 28-oz can diced tomatoes, undrained
Salt, to taste
Black pepper, to taste
1 lb penne pasta
¼ - ½ cup parsley leaves, minced
Grated Parmesan cheese, optional

Heat the olive oil in a deep sauce pan over medium-high heat. Add the garlic and chili flakes. Cook stirring until the garlic becomes a medium to dark brown, but not black. Remove from heat for 1 minute (to reduce spattering).

Begin heating a large pot of water to boil. Cook the pasta to your liking.

Meanwhile, add the tomatoes and salt and pepper to the garlic oil. Cook, stirring occasionally, until the mixture thickens and becomes saucy, around the time the pasta finishes. Toss the sauce over the pasta and mix well. Toss with parsley. Serve topped with Parmesan.