Everything Fresh Arrabbiata Sauce

Marisa only uses fresh tomatoes and fresh oregano in the true Italian manner she learned in Rome. If she doesn't have fresh oregano, she puts in one extra garlic clove rather than use dried oregano.

• 1/4 cup olive oil
• 4 dried red peppers
• 2 garlic cloves, chopped
• 1 pound fresh plum tomatoes
• 2 branches fresh oregano
• 1 pound penne rigati

 

METHOD

Heat oil in medium size skillet.

When warm, toss in the red peppers. Cook for 5 minutes over medium heat.

Chop garlic, but do not mince. Add to peppers. If oil sizzles, turn off heat. Garlic should not burn. Cook over low heat for 5 minutes.

Cut tomatoes in half. Flick out seeds and chop roughly. Add to skillet with oregano branches. Continue to cook over low heat until pasta is finished.

Turn on water to boil for pasta. When boiling, put in penne. Cook for 8 - 10 minutes, or until al dente. Drain and put in serving bowl. Pour sauce over pasta immediately.

Serves: 4- 6

Contributor: Diana Serbe for Marisa Viola

 

 

top of page