Salt Free Arrabiata Sauce For Pasta Recipes

PENNE ARRABIATA

Penne Arrabiata image

Provided by Ina Garten

Time 1h5m

Yield 4 to 5 servings

Number Of Ingredients 10

Ingredients

2/3 cup good olive oil
1 cup whole peeled garlic cloves (24 cloves)
2 (28-ounce) cans whole peeled San Marzano tomatoes
2 teaspoons whole fennel seeds, chopped
1 teaspoon crushed red pepper flakes
1/3 cup dry red wine, such as Chianti
Kosher salt and freshly ground black pepper
1/4 cup julienned fresh basil leaves, plus extra for serving
1 pound dry penne rigate, such as DeCecco
Freshly grated Parmesan cheese, for serving

Steps:

In a medium (10-inch) pot or Dutch oven, such as Le Creuset, warm the olive oil over medium-low heat. Add the garlic and cook for 10 to 12 minutes, tossing occasionally, until the garlic has softened and is lightly browned.
Meanwhile, drain the tomatoes, place them in a food processor fitted with the steel blade, and pulse until they're roughly chopped. With a slotted spoon, transfer the garlic to the food processor and pulse again to chop the garlic. Pour the tomato mixture into the pot with the olive oil, add the fennel, red pepper flakes, red wine, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, lower the heat, and simmer for 30 minutes. Stir in the basil, taste for seasonings (it will be very spicy!), and keep warm over very low heat.
Meanwhile, bring a large pot of water to a full boil. Add 2 tablespoons kosher salt and the penne and cook according to the directions of the package.
Two minutes before the pasta is al dente, using a wire or spider strainer, lift the pasta out of the boiling water and add it to the sauce, along with 1/4 cup of the pasta water. Simmer for 2 to 3 minutes, until the pasta is al dente. Spoon the pasta into low shallow bowls, sprinkle with extra basil and Parmesan cheese, and serve hot.

SALT-FREE ARRABIATA SAUCE FOR PASTA

Salt-Free Arrabiata Sauce For Pasta image

Provided by Florence Fabricant

Categories side dish

Time 20m

Yield 2 to 3 servings

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil
1/4 cup thinly sliced red pepper
1/4 cup thinly sliced green pepper
1/2 cup chopped onion
2 large cloves garlic, minced
A 28-ounce can plum tomatoes, well-drained and crushed
1/2 teaspoon dried oregano
1 tablespoon minced fresh basil
Generous pinch hot red pepper flakes
Freshly ground black pepper

Steps:

Heat one tablespoon of the oil in a saucepan and lightly saute the red and green peppers and the onion. Stir in the garlic.
Add the tomatoes and cook about 15 minutes, until thick. Season with oregano, basil, red pepper flakes and black pepper.
Just before serving stir in the remaining two tablespoons of oil.

Nutrition Facts : @context http, Calories 189, UnsaturatedFat 12 grams, Carbohydrate 15 grams, Fat 14 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 2 grams, Sodium 16 milligrams, Sugar 9 grams

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