Tempers rise. Arms flail. Cuss words spew. Spoons fly across the kitchen. An apologetic embrace follows. The typical Italian ‘ill-tempered’ sojourn and the literal definition of the Arrabbiata sauce! Arrabbiata in Italian means ‘angry’, and if the piquant sauce hasn’t left you teary-eyed only to be made up by the sweetness of the tomatoes, then the sauce hasn’t been cooked right! A handful of seasonal vegetables and fussili done just right are tossed in a chunky tomato-concasse simmered in chilli oil. Finished with a glug of olive oil, torn basil and chilli flakes and served with a bread roll, our ‘angry pasta’ will pleasantly surprise you!
Green zucchini half batonnet - 15gm
Yellow zucchini half batonnet - 15gm
Peppers Half batonnet - 40gm
Carrot Half batonnet - 20gm
Sliced onion - 10gm
Broccoli florents (blanched) - 10gm
Tomato concasse - 80gm
Fine chopped garlic - 5gm
Fine chopped onion - 8gm
Fresh basil - 2gm
Dry origano - 2gm
White wine vinegar - 4ml
Olive oil - 5ml
Salt - 2gm
Pepper - 3gm
Veg stock - 20ml
Chilli flakes - 4gm
Take a pan, add chopped garlic, chopped onion and fry till it turns translucent.
Add chilli flakes together with the tomato concasse and cook.
Then add origano and white wine vinegar.
Season it well with fresh basil leaves.
Finish it with olive oil.
Heat oil and add the raw vegetables with the blanched vegetables.
Blanch fusilli pasta in hot water.
Add sauce to the vegetables.
Toss it in high heat and garnish it with fresh basil and chilli flakes.
Now it's time to enjoy this delightful pasta. Watch this space for more interesting recipes from our menu!
If your're off kitchen duties and feel like ordering pasta online, well Freshmenu.com is where you need to go!