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- 400g spaghetti1 onion2 garlic cloves1 bell pepper1 small canned mushrooms1 chicken breast5 red canned tomatoes and their saucebusoccurrysare, green parsley pepper.
Preparation time: less than 60 minutes
RECIPE PREPARATION Spicy spaghetti:
-Cut the chicken breast into thin slices.
-Cut the onion into small pieces, the pepper into long, thin slices and the mushrooms into slices.
-Cook the onion + crushed garlic, add the pepper and mushrooms and leave on the fire for about 4 minutes.
-Put the chicken breast slices and leave them on the fire for a few more minutes.
- Season, add the diced tomatoes, their juice and leave until the chicken breast is ready.
-At the end, add the finely chopped green parsley.
-Mix with pasta. Enjoy!
We prepare the tomato sauce. With the tomatoes peeled and peeled we cut them and pass them to a saucepan with hot oil. We poach them until they fall apart. At that point we add the white wine, chillies and garlic and let reduce. To finish the tomato sauce, add the tomato paste and season with salt and pepper.
We cook the pasta we like best according to the manufacturer's instructions. Drain it once cooked and mix it with the tomato sauce. It is best to leave it a little hard so that it soaks well in the tomato sauce and finish cooking in the casserole, also absorbing some of the water left in the sauce and thus dry.
Processing time 30 minutes Difficulty | Easy
- a box of spaghetti
- 5-6 diced tomatoes (without skin)
- two cloves of garlic
- an onion
- olive oil - 5 tbsp
- two canned tuna pieces
- Boil the pasta in salted water and a little olive oil. Meanwhile, put the chopped garlic (not crushed) to fry in hot olive oil, add diced onion, bell pepper and diced tomatoes. Let it boil until the tomatoes turn into a paste, then put the sliced hot pepper over the composition.
Spaghetti should be drained well of the water in which they boiled and rinsed with cold water. Add the canned sauce and tuna over them and mix well.
Serve hot, and if desired sprinkle with grated Parmesan cheese.
Penne all’arrabbiata authentic Italian spicy pasta recipe with tomatoes and garlic
Penne all’arrabbiata authentic Italian spicy pasta recipe with tomatoes and garlic. Simple pasta with tomato, garlic and hot pepper sauce. Fasting pasta. How to make homemade arrabbiata sauce? Simple and fast pasta.
Penne all’arrabbiata meaning “angry penne” is a classic cuisine dish from the Lazio / Rome region. The Italians do not consider that they have a unitary Italian cuisine and always specify the region to which one recipe or another belongs. In short: there are some short pasta with tomato, garlic and hot pepper sauce (chili) that give them a more or less spicy touch. Sprinkle fresh green parsley on top and / or grated pecorino cheese.
Penne is classically used for the original pasta all’arrabbiata recipe. The Italians are very strict about choosing pasta for each sauce and the reasons are logically explained. E.g ragu alla bolognese it sticks well to tagliatelle and ragu all’arrabbiata penetrates inside these short tubular pastas (penne). There are smooth (striped) and striped (streaked) feathers. This all’arrabbiata sauce adheres better to striped penne.
Ragu all’arabbiata is also found in jars in supermarkets. I don't think you'll buy it again after seeing how easy it is to prepare. It is a cheap and fasting recipe. Use well-cooked, sweet and meaty fresh tomatoes (San Marzano or Roma), mpsline oil, garlic and a little dried hot pepper (chili). The consecrated recipe is recorded by the Italian Culinary Encyclopedia "Il Cucchiaio d'Argento". There are no aromatic herbs (oregano or basil) with which some believe that all Italian recipes are made and that any dish with oregano has a "pizza taste".
In winter you can use canned tomatoes (peeled, cubetti) - see the version from Giallo Zafferano.
From these quantities results 2 servings of penne all’arrabbiata.
OIL AND CHILI SPAGHETTI
Garlic, oil and chili spaghetti - one of the simplest pasta recipes, as simple as pasta with pesto or pasta with red pepper sauce, is a classic recipe in Italian cuisine.
Pasta aglio, olio e pepperoncino are the simplest and easiest pasta to prepare, with simple, natural, cheap ingredients: pasta, olive oil, garlic, hot peppers and parsley. This and nothing more!
Spaghetti aglio, olio e peperoncino is clear proof that simple recipes are the best.
They are very easy to make. In 10-11 minutes they are ready - depending on the time indicated on the package.
But, there are a few details that make the difference in a common pasta recipe and a tasty one.
And this can consist in the quality of pasta and olive oil, then in the way of cooking.
To get the best spaghetti alio, olio e peperroncini I boiled the pasta in salted water. For every 100 g of pasta I use 1 l of water in which I put 1 teaspoon of salt.
The pasta is boiled only when the water boils and I let them boil so as to obtain an al-dente texture.
For this recipe, I cooked the pasta 1 minute less than the cooking time indicated on the pasta package, because they will be cooked with the sauce for another 1 minute.
The water in which the pasta is boiled is not completely thrown away. You can remove 1-2 polishes before straining the pasta, after they have been cooked. With this water, which contains pasta starch, we will help the pasta to incorporate the sauce, its taste and aroma.
Regarding the parsley added to the spaghetti aglio, olio e pepperoncino recipe, I noticed that some only add it at the end, others cook it. I preferred the cooked version, considering that for this process we need just over 1 minute of cooking and its aroma will infuse the sauce exactly as it should.
Another useful tip is not to heat the garlic over high heat, because you risk burning it and it becomes bitter.
If you do not have fresh hot peppers you can use dried hot peppers or hot pepper flakes.
Hot pepper is recommended on both hot and cold days, because it improves cardiovascular health, lowers blood pressure, but it is also recommended to improve digestion, it is a good ally of diets for weight loss, prevents type 2 diabetes.
Now I leave the list of ingredients and how to prepare spaghetti aglio, olio e pepperoncini:
200 g spaghetti or other long pasta
1 medium hot pepper (1/2 teaspoon hot pepper flakes)
I boiled the pasta in salted water. I boiled them for 1 minute less than what was written on the package.
I drained them, but I kept in a bowl 2 poles of water in which they boiled the pasta.
I put oil in a large, shallow pan and added the chopped garlic, then I put the pan on low heat. I also added the sliced hot pepper (without seeds and veins).
When the garlic started to turn golden on the edges, I put water from the spaghetti. I added the parsley, then the pasta.
I kept parsley fresh and for decoration (about 40%).
I mixed and left them on the fire for 1 minute - on medium heat this time. At this point I sprinkled a little salt and freshly ground pepper.
Eat as soon as you take the pan off the heat! With lust!
If you really want to put parmesan you can do it, but I think they are perfectly simple.
If you like recipes of this type, simple and tasty, I invite you on the channel YouTube.
If you want to share your recipes with others, I am waiting for you in the group I cook with friends.
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I have to confess one thing. I love spicy, and as such I am able to make a completely normal recipe a different one simply by adding spicy. It may sound a little shabby, but to me some spaghetti with tomato is not the same as some spaghetti with spicy tomato. What are we going to do to him, I'm a total fan of spicy, and I like to throw it all away, which is a problem for my friends, although you have to know that I've turned a lot.
- 250 grams of spaghetti
- 1 small brick of fried tomato
- Dry gundillas
- Garlic, basil, vinegar and pepper
Today I'm going to show you a very simple recipe, and it's just a variation of some spaghetti with tomato to make them spicy. We will use very simple ingredients and we can vary the degree of spiciness according to your tastes, so don't be scared!
The first thing we will have to do is cook the pasta according to what the package indicates. We can prepare the sauce in the meantime or wait to use the pan and make it in this to stain less (and so do not have to scrub so much later).
In a couple of tablespoons, fry a couple of chopped garlic cloves, and when they start to add color, add the chopped dried cherries. If you like very little spicy throw half, if you like spicy one, if you like very spicy two and if you are a metal god throw three. We leave it for a few seconds for it to take on color as we stir.
Then add the fried tomatoes. We can actually use crushed tomatoes if we have time, or even grate it ourselves, but for that we will need more time, because we will have to fry it first and let it reduce so that the water evaporates and becomes more stuck and tasty.
The next thing is to add a splash of sherry vinegar, pepper, salt and a touch or two of tabasco. This not only gives it a little spicy, but also gives it that characteristic flavor of tabasco. To me personally it drives me crazy, but if you don't like it you can't add it. Stir everything well to mix and finally add basil. This time I had to put dehydrated, but if you have fresh better than better, because the touch it gives is spectacular, and the spicy potency greatly enhances its flavor.
We add the spaghetti, stir everything well and ready to enjoy.