Tag

spicy

This is a take on a very traditional dish from Abruzzo.

Ingredients for two people:

  • 2 tbs extra virgin olive oil
  • one clove of garlic
  • 3-4 anchovy fillets
  • Couple of dry spicy chillies (feel free to use more!)
  • a generous bunch of italian parsley (also known as flat parsley).  Roughly chopped.
  • about 200gr pasta (a bit less than 1/2 pound)

Really easy on the execution side.

  1. Bring water to boil and put the pasta in
  2. Slowly cook the chopped garlic, anchovies, and chilies. I usually start it over medium heat and as soon as it gets hot (you see the garlic starts to fry a bit) I lower the heat to a simmer.  Let is simmer until the pasta is cooked (about 12mins)
  3. Drain the pasta and our in the oil mix
  4. Quickly stir it and add the parsley

 

Done!

 

Traditional winter recipe. My grandmas used to make this dish. Grandma Nicoletta used to serve it by spreading on a large cutting board (that she used to also make pasta). She would than pour the sauce on top and all of us would sit around the table and eat our part.

Unfortunately I don’t have such a large board that I could use for dinner (might need to build one).

20111206-014536.jpg

 

I was at the Metropolitan Market looking for a dinner inspiration and saw that they had lobster tails.  H likes pasta really spicy, so I decided to make a pasta alla “Fra’ Diavola”.  There are different ways to make this pasta and some require way too much work for my taste.   I like a specific variation that is simpler to make and less prone to mistakes.   I had a package of pasta called “bucatini”.  This is a very common type in Italy, but a bit more difficult to find here.  Think of it as a bit larger spaghetti.  No worries though, if you don’t find bucatini you can use spaghetti or penne.

Here’re the ingredients for two people (about 1/2 poung of pasta):

  • two small lobster tails (or two big ones – nobody will complain about too much lobster!)
  • couple of fresh tomatoes
  • one can of crushed tomatoes
  • shallots (although onion and garlic would work as well)
  • half glass of white wine (the same that you’d be serving)
  • parsley, pepper, salt. extra virgin olive oil
  • spicy peppers (i like the thai ones…fresh is way better than the dried ones).

It’s not super quick, but it should take about 25mins for the sauce to be ready.

Step zero:  cut the lobster tails in chunks of about one inch each.  In a different pot start boiling water.

Step one:  in a pan over medium heat add three tablespoon olive oil and the shallots.  When the shallots turn translucent add the lobster chunks.  Let the lobster cook (changing sides every couple of minutes) until the shell turns red.  At this point add the white wine, let reduce for a minute and add  fresh tomatoes (chopped).

Step two: as the tomatoes start breaking down add  the the crushed tomatoes.  I used a small can for two people.  This dish is not supposed to be overly saucy.  This is also the time to spice up the sauce – add the spicy peppers, salt, black pepper and if you want a bit of other spices.  This is also a good time of start cooking the pasta in the boiling water (don’t forget to add salt).  This is how my sauce was looking at this point:

Step 3: as the sauce starts boiling again lower the heat to medium/low and let it cook until the pasta is ready (about 10-15mins).   Drain the pasta (it should be al dente) and mix it with the sauce.  Cook together for about a minute.

Step 4:  you’re done!  Plate the pasta and serve it.