Arrabbiata is one of the simplest Roman dishes, created between the 19 and 20th Centuries! Perfect for a quick weeknight meal.
This spicy pasta sauce gets its name from arrabbiare which means “to get angry” in Italian. The spice of the red pepper flakes combined with tomatoes is usually served with penne, but really works with any pasta of your choice.
Ingredients
- 1 TBSP olive oil
- ½ cup (60 gr) chopped red onion 5 CHO
- ½ tsp. minced garlic 0 CHO
- ½ cup dry red wine 3 CHO
- 1 TBSP chopped fresh basil or 1 tsp. dried 0 CHO
- ½ tsp. red pepper flakes 0 CHO
- 2 TBSP (30 ml) Hunt’s Tomato paste (3 CHO/ 2 TBSP or 30 ml) 3 CHO
- 1 TBSP (15 ml) lemon juice 0 CHO
- 1 TBSP chopped fresh oregano or 1 tsp. dry 0 CHO
- ½ tsp. black pepper 0 CHO
- ½ tsp. salt 0 CHO
- 1 28 oz (796 ml) can whole tomatoes (3 CHO/1/2 cup or 125 ml) 19.1 CHO
- 2 TBSP chopped fresh parsley 0 CHO
- 1 cup (120 gr) feta cheese, crumbled 0 CHO
TOTAL CHO 30.1 CHO
- TOTAL WEIGHT 850 GRAMS
- 30.1 CHO DIVIDED BY 850 GRAMS = .035 CHO/GRAM
- 1 TBSP = 13 GRAMS (.035 CHO x 13 GRAMS) .455 CHO/TBSP
- ¼ CUP = 4 TBSP (.455 CHO x 4) 1.82 CHO/1/4 cup
- ¼ cup = 52 GRAMS
*Pasta of your choice, 6 – 8 cups cooked. Count generally 15 CHO/1/2 cup cooked pasta.
Instructions
Heat oil in pan and add onion, lightly sauté over medium heat, for 3 minutes and add garlic. Sauté 2 more minutes. Puree tomatoes and stir wine into the sauce pan. Add pureed tomatoes and remaining ingredients except fresh parsley and feta cheese. Bring tomato sauce to a light boil, reduce heat and simmer for 15 minutes, uncovered. Stir in fresh parsley just prior to serving.
- Bring salted water to boil and add pasta; cook until el dente. Drain and toss pasta with a little olive oil if desired.
- Add measured amount of pasta to individual pasta bowls, top with measured amount of tomato sauce and garnish with feta cheese.
