This Italian classic, penne all’arrabbiata, is made with chili, garlic, tomatoes, olive oil and with special addition of aubergine. A combination of a couple of simple ingredients makes a wonderful, budget-friendly and no-fail dish to enjoy with your friends and family. Success is guaranteed.
I love pasta because it is so versatile. In fact, you can make thousands of different dishes, with different sauces. And, a wonderful thing is, it can be ready in under 15 minutes and still taste incredibly delicious. Just perfect for busy people, right? Think about it. Only 15 minutes keep you from big arrabbiata success. Wink.
Arrabbiata is a poor dish made with three simple ingredients (if not counting the pasta). Rural traditions create the basis of modern cuisine. The simplicity of this dish is simply underestimated. Just because there are only three ingredients instead of twenty, doesn’t mean it is not a great dish. On the contrary, it makes a successful dish if you use only a couple of ingredients but of high quality.
In addition, (again) I’ve seen how Jamie Oliver added an aubergine to the classic arrabbiata. Guess what? Yes, I had to make it. I had to pimp up my arrabbiata. Ha ha.
Do you know what “arrabbiata” actually mean? Arrabbiata literally means “the angry one”. It refers to the spiciness of the chili peppers. But the story of why it is called like that, arrabbiata, is quite funny. And maybe also true. The name comes from the peculiarity of this pasta recipe. Arrabbiata is packed with chili peppers. Consequently, when you take a bite (first and every next one) your face turns red. Just like when you are really angry. But don’t you worry. You can eat it, you’ll be red in the face and maybe a bit sweaty too, but you’ll be happy. Wink.
I like spicy food, yet not too spicy. I still like to taste and enjoy my food. Nevertheless, I used chili paste, but I added dried chili peppers as well. Hot hot hot. Let’s say I put my boundaries one step higher. And I liked it.
Arrabbiata is most commonly made with penne. In fact, penne rigate or with ridges, catch the sauce best. Yes, it is Italy, baby. Pasta is life and love. Each dish uses a different type of pasta and makes it a classic pasta dish packed with strong flavours. It is certainly, this cuisine doesn’t focus on saving calories. Wink. I am in love with these carbs.
If you like this dish, I am pretty sure you’ll love these other two classic Italian dishes: spaghetti alla carbonara and cacio e pepe. All are simple, made with just a couple of simple ingredients and all budget-friendly, as well. I can bet you all have them in your kitchen. Wink.
Ingredients for 2-3 portions of penne all’arrabbiata:
- 1 Tbsp of chili paste
- olive oil
- 2 garlic cloves (sliced)
- 1 aubergine
- 400 ml of pelati (canned peeled tomatoes)
- 200 g whole grain ridged penne
- salt
- fresh basil
To begin, wash and halve the aubergine lengthwise. Then, fill a pot halfway up with water, add the aubergine and bring it to a low boil. Cook for 5-7 minutes.
When the aubergine is tender, transfer it onto a cutting board, but keep the water in the pot. Allow the aubergine to cool a bit.
In the meantime, prepare a larger frying pan and drizzle some olive oil in it. Also, add a spoon of chili paste and garlic to it. And cut the aubergine into cubes. Heat the pan until the chili paste releases the oil. Stir in the tomatoes and slightly smash them. Simmer for a couple of minutes. Last but not least add the aubergine cubes.
At the same time, bring the water (the same where you cooked the aubergine) back to a boil and throw the pasta in. Cook for 6-8 minutes or until al dente.
Once the pasta is perfectly cooked, transfer it to the pan, together with 2-3 Tbsp of pasta water. In order to allow all the flavours to come together, gently toss.
Finally, divide penne all’arrabbiata between the plates. Sprinkle with some more chopped chili peppers and garnish with fresh basil. You may also sprinkle with a bit of pecorino cheese. A perfect quick recipe packed with heat and flavour.
Enjoy!
