Two Tomato Arrabbiata Pesto Pasta Recipes

ARRABBIATA SAUCE

Steps:

• Heat oil in a large skillet or saucepan over medium heat. Saute onion and garlic in oil for 5 minutes.
• Stir in wine, sugar, basil, red pepper, tomato paste, lemon juice, Italian seasoning, black pepper and tomatoes; bring to a boil. Reduce heat to medium, and simmer uncovered about 15 minutes.
• Stir in parsley. Ladle over the hot cooked pasta of your choice.

TWO TOMATO ARRABBIATA SAUCE

Steps:

• Bring a large pot of salted water to a boil and cook spaghetti according to package directions; drain, reserving 1 cup of pasta water.
• Meanwhile, in a food processor, combine sun-dried tomatoes, garlic, red pepper flakes, and 2 tablespoons hot water.
• With machine running, drizzle in olive oil; add grape tomatoes, salt, lots of black pepper, and process until smooth.
• Transfer sauce to a large bowl and stir in cheese and most of the parsley and chives (reserve some for garnish).
• Stir in reserved pasta water; add cooked spaghetti and toss vigorously to combine.
• Garnish with reserved parsley and chives.

PENNE ARRABBIATA FOR TWO RECIPE - (4.7/5)

Steps:

• Pulse tomatoes and their juice in food processor until finely chopped, about 10 pulses. Heat oil, pepperoncini, tomato paste, garlic, pepper flakes, anchovies, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper in medium saucepan over medium-low heat, stirring occasionally, until deep red in color, 7 to 8 minutes. Add tomatoes and Pecorino and bring to simmer. Cook, stirring occasionally, until thickened, about 15 minutes. Bring 4 quarts water to boil in large pot. Add pasta and 1 tablespoon salt and cook, stirring often, until al dente. Reserve 1/2 cup cooking water, then drain pasta and return it to pot. Add sauce and toss to combine, adjusting consistency with reserved cooking water as needed. Season with salt and pepper to taste. Serve, passing extra Pecorino separately.

TWO-TOMATO ARRABBIATA PESTO PASTA RECIPE

Steps:

• 1.Bring a large pot of water to a boil, salt it, add the pasta and cook until al dente. Drain, reserving 1 cup pasta cooking water. 2.While the pasta is working, using a food processor, combine the sun-dried tomatoes, garlic, crushed red pepper and 2 tablespoons hot water. With the machine on, drizzle in the EVOO. Add the grape tomatoes, salt and lots of pepper and process until smooth. Transfer the sauce to a large, shallow bowl and stir in the cashew parm and most of the parsley and chives. 3.Stir in the reserved pasta cooking water, then add the pasta and toss vigorously for a minute or 2. Scatter the remaining herbs on top.