PASTA ALL'ARRABBIATA
Ingredients
- 12 ounces of Rigatoni (or pasta of your choice)
- 2 teaspoons of salt
- 1 jar of Masseria Mirogallo Arrabbiata Tomato and Chili Pepper sauce (mild spice)
- 2 cloves of garlic, minced
- Parmigiano Reggiano, grated
- Italian extra virgin olive oil
- 1 leaf of fresh basil to garnish
Preparation
Do steps 1-2 only if you like the pasta with some extra spice. If not, enjoy the mild taste of our Arrabbiata sauce and start on step 3.
- Add Italian extra virgin olive oil in a sauté pan over medium heat.
- Add minced garlic and fresh chili pepper and cook until fragrant and golden, about 2 minutes. Set aside.
- Bring a large pot of water to boil. Add sale Marino di Sicilian salt once it starts to boil.
- Add pasta and cook until “al dente” (see package for details). While the pasta is cooking, remove a cup of the pasta cooking water and set aside to be used later.
- Drain pasta in a colander and transfer pasta back to the sauté pan.
- Add Masseria Mirogallo tomatoes sauce to the pasta and stir well. Turn heat on low while you are stirring everything together. Add a little of the pasta water, if needed, to loosen the sauce.
- Taste. Add more salt if desired.
- Plate the pasta, and garnish with Parmigiano Reggiano to your liking and a fresh leaf of basil.
- Serve immediately. Buon Appetito!
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