Penne Arrabbiata | Gennaro Contaldo
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Gennaro popped in to make us a quick Penne Arrabiata with bits that he found around the office. He's a legend! Why is he cooking so good???
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Simple and Easy Penne Pasta with Fresh Tomatoes
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Tomato And Basil Pasta Recipe
How to make the most delicious Tomato and Basil Pasta. This recipe is full of flavour and so easy to make. Its fresh, fragrant, cheesy and naturally sweet from the fresh tomatoes. This tomato and basil pasta is perfect for those quick weekday dinners. It's vegetarian and can easily be made vegan.
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Serves 4
Ingredients -
400g - Spaghetti or Pasta of your choice
1/2 Bunch (25g) - Fresh Basil Leaves
2 Cloves - Garlic, Thinly Sliced or Diced
1 - Brown Onion, Diced
800g - Gourmet Tomatoes, Diced
1 1/2 Tbs - Olive Oil
2 Tbs - Red Wine or Balsamic Vinegar
Salt and Pepper to taste
Parmigiano Reggiano (Parmesan Cheese) to serve
Vegan Substitutes -
400g - Vegan Pasta
2 Tbs - Vegan Red Wine or Balsamic Vinegar
Vegan Cheese to Serve
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Pasta in Red Sauce | Fresh Pasta in Arrabbiata sauce | होममेड रेड सॉस पास्ता | Chef Sanjyot Keer
Full written recipe for Homemade pasta with arrabbiata sauce
Prep time: 30-35 minutes
Cooking time: 45-50 minutes
Serves: 2-3 people
For fresh pasta
Ingredients:
• Refined flour 200 gm
• Salt 1/4th tsp
• Water 100-110 ml
Methods:
• In a large bowl add the refined flour along with the remaining ingredients & add water in batches.
• Once the flour comes together after mixing, cover it with a damp cloth & let it rest for 10-15 minutes.
• After the dough has rested, transfer it onto the kitchen platform & knead it well for 7-8 minutes, the texture of the dough should become smooth, cover it with a damp cloth & let it rest for half an hour again.
• Once the dough has rested divide it into 4 equal parts & form them into roundels.
• Further, place the roundel over a flat surface & roll it into a thin chapati using a rolling pin, keep dusting flour if it sticks to the rolling pin. Try to roll it thin and big as possible.
• Now dust little flour over the chapati and place another chapati, do this layering of either 3-4 chapati.
• Now use a sharp knife and trim the edges to make a large rectangle or square shape, now dust little more flour over the dough and fold it, make sure to do with light hands and do not press, now cut into 1 cm thick strips and cut carefully without the chapati or the layer sticking to each other.
• Now dust some more flour and with light hands try to separate the layers by pulling them lightly so they increase lengthwise.
• Your fresh fettucine pasta is ready, keep it covered with a moist cloth until you use it for making the pasta.
For arrabbiata sauce
Ingredients:
• Olive oil 2 tbsp
• Garlic 2 tbsp (chopped)
• Basil leaves a handful
• Red chilli flakes 1 tbsp
• Oregano 1 tbsp
• Kashmiri red chilli powder 1 tsp
• Fresh tomato puree of 5-6 medium size tomatoes
• Canned tomato puree 200 gm
Method:
• Set a pan on medium heat, add olive oil and heat it well, further add chopped garlic, stir & cook on medium heat.
• Now add 4-5 nos. of chopped basil leaves, and stir for a minute, now add red chilli flakes, oregano & kashmiri red chilli powder, stir & cook on low flame for few minutes.
• Now add the fresh tomato puree & the canned tomato puree, salt and sugar, stir well, cover & cook for 20-25 minutes. Make sure to stir in between while cooking the sauce. You can adjust the tanginess of the tomatoes by adding or reducing the amount of sugar.
• By the time sauce cooks you can put water for boiling in a stock pot, add salt and little oil to boil the freshly made pasta.
• As the sauce is almost cooked, roughly tare some more basil leaves with hands and add to the sauce, stir & cook for a minute. Your arrabbiata sauce is ready.
• Now as the water is also been boiling and the sauce is also ready, add the freshly made pasta in boiling water and cook for 4-5 minutes, as the pasta cooks add it in the sauce and mix lightly, but mix well so the sauce coats well.
• While mixing the pasta with the sauce, if it tends to dry up add little pasta water and cook for 1-2 minutes.
• Your fresh homemade fettucine pasta is ready to be served, serve it hot and garnish it with some parmesan cheese and some garlic bread on side.
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Quick Pasta in Red Sauce | रेड सॉस पास्ता रेसिपी | Penne Arrabiata | Kunal Kapur Tomato Sauce Recipe
Penne Arrabiata - Arrabiata is Italian for Angry. The word angry here is referred to the spiciness in the pasta. This pasta recipe is prepared using penne pasta, tomatoes, chilli flakes, virgin olive oil, garlic, and parsley. Try this homemade classic Italian pasta recipe using fresh tomatoes and chillies.
#pasta #redsauce #pastarecipe #arrabiata #pennepasta#kunalkapurrecipes #KKitchen
For the Written Recipe -
Hi, I am Chef Kunal Kapur and this is my space, my channel. Subscribe & Together let's cook.
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Heavy Metal Chef: Pasta Penne with fresh Tomato & Basil Sauce
Yes, the Heavy Metal Chef likes he's cooking fast, loud and fucking METAL! Cooking just ain't cooking without windmills and neck thrashing!
With the help of inhuman blast beats and inverted pig squeals, watch in awe as HMC pulverizes innocent tomatoes into an edible bloodbath of juicy redness in under 80 seconds.
His lightning fast knife technique is the envy of Samurai's and self-harm inflictor's the world over, so watch and learn little sadists.
Ingredients ~ Serves 2:
* 6 fat, lush Tomatoes
* 2 smelly cloves of Garlic
* Hand full of fresh Basil leaves
* Palm full of grated Parmigiano Reggiano Cheese
* A swig of your finest Olive Oil
* Never enough Salt
* Chilli to taste
* Pasta, DUH!
Allora.....
Warm your Olive Oil in a pan on medium heat. Throw in your Garlic, being sure NOT to burn it. Add your chopped Tomatoes. Mix the Garlic and Olive Oil through as you Salt generously. Add whole Basil leaves, the cheese and stir continuously (like in Good Fellas). The longer you simmer, the better. I aim for 20-30 minutes. Cook the pasta of your choice, making sure to salt the water beforehand. Do NOT add Olive Oil to your water! Add the cooked pasta to your sauce, stir though and Mangiare!
A special Thank You to George Corpsegrinder Fisher for the inspiration.
Another shout out to the neighbour who can be seen through the window from time to time.
Stay safe, stay metal!
MUSIC:
'Devoured By Vermin' - by Cannibal Corpse
'Mummified In Barbed Wire' - by Cannibal Corpse