Arrabbiata is one of the simplest Roman dishes, created between the 19 and 20th Centuries! Perfect for a quick weeknight meal.
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.