oldies but goodies! A tried and true easy pasta- to impress, my version.

Passport & Plate - Pasta Arrabiata!

Ingredients
500 grams linguini pasta
1 can crushed or cubed pear tomatoes (no additives, no garlic no spices)
3 cloves garlic
1 large yellow (Spanish) onion
capers
chili flakes
extra virgin olive oil

 

How to prepare this recipe
In a frying pan preferably non stick, lightly brown slivered onion with only enough oil to coat the onion (about one tsp) , add a bit of white wine or water to keep from burning. When the onion begins to be a bit clear, and almost done, add the garlic chopped in large chunks, lightly saute, remove from heat. Add the tomatoes bring to a simmer. Add a pinch to 1/4 tsp chili flakes DO NOT over season, taste and add as needed, this is nice with a good kick to it but don't kill the other flavors, better to have less than too much and ruin it all.
Cut into large chunks about 10 strips of thick bacon (or pancetta but it usually costs too much and is not at all necessary. Take if from an American who married an Italian, lives in Italy and cooked 2 meals a day for a long long time!) Simmer on low heat until cooked through, do not crisp! Add to the sauce.
Simmer for about 15-20 minutes, add salt to taste.
Crush and separate the parts of about a tablespoon of capers, you can add a bit more if you like.
Stir well.
Add about a quarter cup of the EV olive oil.
Do not heat again if you can avoid it, but if you do just barely heat it so as not to destroy the qualities of the good olive oil.
Put oil on the table to add, (I like a lot) and parmigiano, advise your guests that the pasta is just as good without the cheese.
Half way through making your sauce, get the water going, it should be at boiling about 10 minutes before you are through making the sauce.
If you have timed it right, the pasta will be done just as the sauce is.
Drain the pasta.
Take out 1 cup of the sauce, set aside. Add the well drained pasta to the sauce toss thoroughly.
Put a dollop of sauce on top of each serving.
Cook the pasta in plenty of water, do not over cook the pasta, DO NOT throw cold water on it (!) If the pasta gets too sticky, keep some of the pasta water, add a bit and toss before dressing.

 

The story behind this recipe
This is a tried and true recipe of my own, adapted over years of preparing it. I have lived in Italy for 35 years, I am now a citizen and I have embraced the culture completely. I leaned from my husband's family and all of our friends how to "cook like an Italian" appreciating the simplicity of the recipes and how to respect each ingredient, how to blend them and in what order to cook them..and to not burn the garlic, huge mistake people make!
I live between Italy, Greece and the USA, I sail my own boat in the Greek Islands and cook this recipe regularly for the guests that come to sail with me it is a great "boat dinner".