Pasta Arrabiata Mathafacka

Well Hello:)
We're very sorry for the lack of posts- AE had to leave to live the dream life in Italy
 ( I'm SO jealous:)), while I'm left behind without a camera. So if you don't mind the lack of picture's for some time, I will post some recipes.
Some I learned in ITALY:)
Sooo good... And yummy, you won't belive me if I tell you, that italian cuisine is hot damn simple? It is. Only problem we had ( I had) was the total lack of salt ( my beloved) and peppery pepper
( I missed you P!) We even had a brief thought of starting to carry around some of those paper sachets od S&P from some fast food place, but decided we would look way not cool. Hence, the pleading looks at our waiters, begging them to give us the s&p shakers. Tourists.
Apart from that, the freshness of the products Italian have, is unbelivable. Stuff in the supermarkets is better in quality than the stuff here straight from the bushes, as we say. Which, to me, is weird. I always heard about the great polish produce, without GMO's and other crap, but what it really lacks, is .....
Anyways, if you're craving some simple pasta, here's how to:
Pasta ( whatever type you have - but not lasagne!)  with the true arabiata tomato sauce

Get ready for some choping actions.

Type of dish: pasta, main
Cost: cheap
Difficulty: easy
Serves: 2
Time: 30 min
Preparation time: 5min
Cooking time : 25-30 min

You'll need:
cutting board, a sharp knife, a teaspoon, colander, deep frying pan, medium saucepan, spatula, medium bowl to stir things up, and plates (bowls) to serve.

  • 4-5 medium ripe tomatoes ( geez, if you don't have them, try chopped canned tomatos)
  • 2 small chilli peppers
  • 4 garlic cloves, pealed and finely chopped
  • 1 small onion, finely diced
  • s&p
  • fresh basil leaves, choppe or torn, whatever, they'll wilt in the sauce anyway.
  • lemon juice
  • pinch of sugar
  • pasta ( as much as you need. For types like penne and that sort, the way to measure how much to cook is to use a bowl in which you will serve. One full bowl of pasta equals pasta for 2 ppl. and so on. Pretty easy, huh?)
  • water to cook pasta
  • olive oil
Heat water in suacepan, and cut on each tomato a cross on the round side. Put the tomatoes in the water for about 1 min, take them out and peel them. Then, using the spoon, take out the seeds and dice the rest up. Turn off the water.  Heat up the frying pan on high heat, add olive oil, add the garlic, onions and chilli and fry until onions are translucent. Then add the basil and tomatoes, sugar and lemon juice. stir it well, keep the heat now on low. The tomatoes should fall apart leaving a sauce behind. You'll gradually add more olive oil in the next 20 minutes- this will make the sauce stick well to the pasta. Mix every once in a while. Add the S&P to taste, and when the consistency is like a oily paste, boil the water again, cook your pasta, add 2 spoons of the pasta water to the sauce, drain pasta, toss in bowl, toss in the suace, mix all well, and serve.
Wou can add more basil leaves chopped up to the serving bowl for extra color but the fragrance will kick your shoes off anyway.
Remember! This is spicy! Hot! Hot! Hot!
But if you want it mild, don't add the chilli's.
So long!

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