Sunday, September 21, 2014

Arrabbiata Sauce

We just arrived home from a long driving trip and have unpacked and it's raining cats and dogs outside. I have no interest in venturing out for dinner so I've decided to scrounge around in the pantry and put together a nice rainy night dinner. I've decided to make an arrabbiata sauces since I have most of the ingredients. Once I got it simmering and poured myself a  glass of wine, I started to feel really sorry for folks who don't know how to cook (she said smugly).

3 T olive oil
2 large garlic cloves, minced
1/2 cup Kalamata olives chopped roughly
2 T capers, drained
28 or 26 oz crushed tomatoes
10 to 16 oz dried pasta ( I used Trader Joe's Papperadelle (wide pasta)
sea salt
Red pepper flakes
Parmesan cheese

In skillet, briefly sauté garlic in olive oil, add olives and capers, then tomatoes and maybe 1/2 t salt and lots of red pepper flakes (depending on how spicy you like your food). Stir and simmer covered for 20  minutes.

When sauce is about done simmering, cook the pasta just shy of being done, drain and throw in the sauce skillet--mix thoroughly and spoon into bowls and top with Parmesan.

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