Pasta a-la “Arrabiata” (“angry”)
Cold pasta with avocado and basil
17.12.2018
Rigatoni with pistachio pesto, mozzarella and dried tomatoes
17.12.2018| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
serves
|
Ingredients
- 200 g penne MINI PENNE RIGATE Barilla 6 min
- 60 g bacon
- 200 g Cherry tomatoes
- 10 g parsley
- 2 pcs red chili pepper 2 pcs. small or 1 piece medium
- 1 cloves garlic
- 1 pc onion small or half of large
- 25 g Parmigiano cheese Parmigiano Reggiano or Grana Padano
- olive oil extra virgin
- sea salt to taste
- black pepper to taste
Ingredients
|
|
Instructions
Preparation
- Wash the cherry tomatoes and dry them. Make cuts on them in order to peel easily. Put the tomatoes in a bowl, pour hot water. Leave for 1-2 minutes. Peel tomatoes and finely chop into cubes.
- Peel and finely chop onion and garlic.
- Cut bacon into thin strips.
- Pour water into a saucepan and place it on heat.
- Finely chop the parsley.
- Grate the Parmigiano cheese.
Cooking
- Take a frying pan, place it on heat, pour olive oil, warm a little for 30 seconds. Add onion and garlic to the frying pan. Pass onion and garlic on low heat until transparentness and softness. Stir constantly. Content should not fry! Approximate time is 5-7 minutes.
- Add bacon to the frying pan. Mix well. 1-2 minutes.
- Next step is to add entire chilli to the frying pan and mix well again.
- Add the finely chopped tomatoes to the frying pan and simmer for about 2-3 minutes. In order to make a flavor, add ground black pepper and salt slightly. IMPORTANT: do not forget that we also should salt the water in which the pasta will cook.
- Put penne in boiling salted water in a saucepan. IMPORTANT: to cook penne according to the instructions, without cooking of 1 minute. Be sure to note the time.
- Remove chili pepper from the frying pan on a separate plate. Add some water, in which the pasta is cooked and continue to simmer the sauce.
- Penne are ready al dente. Drain the water. IMPORTANT: to leave a small amount of water in which the pasta was boiled.
- Combine penne with sauce. Mix well. If the pasta is thick, add a little water. 30 seconds and our pasta is ready.
- Serve pasta in a large flat / deep plate. Sprinkle with finely chopped parsley and grated parmesan. Also decorate dish with chili pepper.
- Enjoy your meal! Buon appetito!
Recipe Notes
Advice!
You can prepare a sauce for 4 persons. Half use immediately, and the second part, if necessary, cool and send in the refrigerator. Thus, the next day, you can cook the pasta and add to it previously cooked sauce.
Italians will never eat preheated pasta.