Cooking recipes: Spaghetti Arrabbiata

Taste that drives you crazy … especially the period of fasting, when we think that we do not have many alternatives.

Writes Sissy Nika – Journalist of Taste and Culture

This is not right, just the opposite. Therefore we will give you many ideas for enjoying life … even when fasting.

Our pasta has fragrance, cheerful colors, it is easy and above all delicious. I was so shocked that I forgot my soup diet that I follow to lose a few kilos … The sin was worth it because really this spaghetti offers a playful fan for all the senses. Here is a secret to “win” the ones you love..

By Fotini Kassavetis

Ingredients for 4 people

60 gr Florina peppers cut into very thin slices

80 gr hot chili peppers cut into very thin slices

20 gr onion chopped

2 cloves of garlic cut into thin slices

80 ml fine olive oil

10 gr finely chopped parsley

10 gr finely chopped basil

3 tomatoes peeled without seeds, cut in very thin slices

400 gr spaghetti No. 6

Sea salt

Variety of pepper

For finishing

Fresh basil leaves for extra flavor

How to prepare

We prepare our sauce first.

In a wide pot sauté the peppers in olive oil for 4-5 minutes.

Add the onion and garlic and let sauté for 2 minutes, stirring with a wooden spoon.

Add the tomatoes and simmer for 10-12 minutes throwing salt and pepper variety. Mix gently and turn down the heat.

After 2 minutes add the fresh herbs.

While in salted boiling water, add the pasta and cook for about 6 minutes.

Strain the pasta and using forceps pour into the sauce, turning so the sauce will go on all the pasta.

If necessary add a little more pepper or salt.

Serve as they are still hot.

Serving

The best way of serving pasta that really makes the difference in the appearance of our dish is to create nests.

It is very simple since with the pasta fork we twirl a small amount of pasta until a small cylinder is created.

In each plate put three or four cylinders.

In the center we put a basil leaf.

Small secrets

If you do not have fresh chili peppers just put Fiorina peppers and simply add dry bukovo.

If we like olives we can put a few slices of black olives also.

If you do not fast you can add a while before serving and a little finely grated feta cheese.

Vegetables “yield” best their aroma and taste when they are cut emince, in lateral cut slices.

The pepper variety also gives pepper aroma and distinctive taste.