Arabat - pasta with an "angry" character: the secrets of cooking

Arabiat - pasta, derived from the Italian word arrabbiato , which means "angry". Of course, this is a figurative expression that characterizes the expressive, pungent taste of a dish. The opinion that an exquisite delicacy hides behind an unusual word, the preparation of which can be done only by the eminent chef from an expensive Mediterranean restaurant, is greatly exaggerated. In fact, the recipe is quite simple. But the taste of the dish is actually exquisite and rich. Learn how to cook this dish, and in your piggy bank with recipes the beautiful name "Arabiata paste" will forever settle.

Photos help you understand the nuances and features of the process. This will finally convince you that there is nothing difficult to prepare this dish.

Or maybe you've never eaten or even heard of it? In this case, the photos will also help to get an idea of how the Arabyata should look at all - pasta, which is so loved by the inhabitants of sunny Italy.

Required Products

The basis of the recipe - fleshy tomatoes, garlic and hot pepper. If you are asked to find out the exact proportions of products in the recipe, you are unlikely to succeed. Each housewife has her own recipe, and even the venerable chefs prepare the arabiata differently. Someone adds fresh fresh herbs and a mixture of fragrant peppers, someone adheres to the ideas of minimalism. Diverse and experiments with cheese: some believe that enough pinch of grated Parmesan, others generously add a much larger amount of cheese, and sometimes even several varieties. Quite frankly, in any of these cases, a wonderful Arabiata paste is obtained. The recipe, which we will consider today, can be taken as a basis, adding to it your favorite greens and spices.

Paste

As it is easy to guess by name, the dish contains pasta. Give preference to that of durum wheat. Usually Italians prepare this dish from figured products which we have got used to name horns, seashells, feathers, spirals. It is permissible to dress with sauce and various kinds of spaghetti. Some even experiment with nests.

Remember: large convex products, such as a concilge or seashells, keep the sauce much better, because in form they resemble small spoons. With long smooth spaghetti, he slides, remaining in a plate.

Cooking process

Let us consider in more detail how the Arabyan paste is prepared. The recipe with the photo will help in this matter. First, put the water on the fire, bring to a boil, boil 400 g of pasta.

While the pasta is brewed, let's make sauce. Remove the peel from three large tomatoes, cut into slices. On warmed oil lightly fry chopped garlic (1 head), add chopped cayenne pepper (1 small or half large pod).

We add tomatoes, a couple of spoons of tomato paste and salt. When the mixture boils, you can spice up with spices: sweet pepper, Italian and provencal herbs, fresh and dried herbs. Try not to overdo it, the tastes of tomatoes, garlic and pepper should dominate. In addition, there should be a thin, refined aroma of Parmesan.

It's time to add the cheese. Start a gram with fifty, and to taste you can add a little more.

In the meantime, we remove from the fire the pasta cooked to the state of al dente. Rinse with boiling water, lay out on plates. In the middle of each serving, put the sauce directly over the pasta. If you wish, you can put out the pasta together with the sauce in the frying pan for a few minutes, so the dish will become even more fragrant.

As you can see, there are no special difficulties. So our fragrant Arabyata is ready - pasta with an "angry" character and bright, expressive Mediterranean taste.

Feed to the table

If you are preparing this dish for a holiday, take care of a decent design. The red-golden Arabian will look very impressive in the dishes of contrasting color: green, yellow, turquoise, black. Good cooks believe that arabiata - pasta is quite self-sufficient, no additions to it are required. However, it is acceptable to serve a salad-cocktail of seafood, meat pates, snacks with mushrooms or fish in any form. Very good taste of the dish emphasizes fresh seasonal vegetables, dressed with olive oil. As for drinks, the classic was and still is white wine.