Two Tomato Arrabbiata Sauce |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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This sauce is made with sun-dried tomatoes and grape tomatoes. It is not actually cooked, but rather prepared in your food processor and combined with freshly cooked spaghetti. Serve with a mixed green salad or arugula dressed with a lemon vinaigrette. Ingredients:
1 lb spaghetti |
1 cup oil-cured sun-dried tomato, coarsely chopped |
2 large garlic cloves |
1 teaspoon crushed red pepper flakes |
1/2 cup extra virgin olive oil |
1 pint grape tomatoes, halved |
salt & freshly ground black pepper |
1/3 cup parmesan cheese, grated |
1/4 cup fresh parsley, finely chopped |
1/4 cup fresh chives, chopped |
Directions:
1. Bring a large pot of salted water to a boil and cook spaghetti according to package directions; drain, reserving 1 cup of pasta water.
2. Meanwhile, in a food processor, combine sun-dried tomatoes, garlic, red pepper flakes, and 2 tablespoons hot water.
3. With machine running, drizzle in olive oil; add grape tomatoes, salt, lots of black pepper, and process until smooth.
4. Transfer sauce to a large bowl and stir in cheese and most of the parsley and chives (reserve some for garnish).
5. Stir in reserved pasta water; add cooked spaghetti and toss vigorously to combine.
6. Garnish with reserved parsley and chives.
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