Arabyata - pasta, named after the Italian word arrabbiato , which means "angry." Of course, this is a figurative expression that characterizes the expressive, pungent taste of the dish. The opinion that an unusual word hides an exquisite delicacy, the preparation of which is possible only for the eminent chef from an expensive Mediterranean restaurant, is greatly exaggerated. The recipe is actually quite simple. But the taste of the dish is actually refined and rich. Learn to cook this dish, and in your piggy bank with recipes the beautiful name “pasta arabyata” will live forever.
Photos will help to understand the nuances and features of the process. This will finally convince you that there is nothing complicated in cooking this dish.
Or maybe you have never eaten or even heard of him before? In this case, the photographs will also help to get an idea of what arabyat should look like - the pasta that the inhabitants of sunny Italy love so much.
Essential Products
The recipe is based on meaty tomatoes, garlic and hot pepper. If you set out to find out the exact proportions of products in a recipe, you are unlikely to succeed. Each mistress has her own recipe, and even venerable cooks cook arabyat in different ways. Someone adds fresh greens and a mixture of fragrant peppers to the sauce, someone adheres to the ideas of minimalism. Cheese experiments are also varied: some believe that a pinch of grated parmesan is enough, others generously add a much larger amount of cheese, and sometimes even several varieties. Frankly, in any of these cases, you get a wonderful paste of arabyat. The recipe, which we will consider today, can be taken as a basis, adding favorite herbs and spices to it.
Paste
As the name suggests, the dish contains pasta. Give preference to that of durum wheat. Usually, Italians prepare this dish from curly products, which we used to call horns, shells, feathers, spirals. It is permissible to dress with sauce and various types of spaghetti. Some even experiment with nests.
Remember: large convex products, such as horseradish or shells, hold the sauce much better, because in shape they resemble small spoons. He slides off the long, smooth spaghetti, remaining in the plate.
Cooking process
Let's take a closer look at how arabyata paste is prepared. A recipe with a photo will help in this matter. To begin with, put water on fire, bring to a boil, boil 400 g of pasta.
While the pasta is cooked, we will do the sauce. Remove the peel from three large tomatoes, cut into pieces. In heated oil, lightly fry chopped garlic (1 head), add chopped cayenne pepper (1 small or half a large pod).
Add tomatoes, a couple of tablespoons of tomato paste and salt. When the mixture boils, you can season with spices: allspice, Italian and Provencal herbs, fresh and dried herbs. Try not to overdo it, the tastes of tomatoes, garlic and pepper should dominate. In addition, a delicate, refined parmesan flavor should be felt.
It's time to add cheese. Start with fifty grams, and a little more can be added to taste.
Meanwhile, remove the paste from the fire, cooked to the state of al dente. We rinse with boiling water, arrange on plates. In the middle of each serving, spread the sauce directly on top of the paste. If you wish, you can stew the pasta with the sauce in a pan for several minutes, so the dish will become even more flavorful.
As you can see, there are no special difficulties. So our fragrant arabyat is ready - pasta with an "angry" character and a bright, expressive Mediterranean taste.
Serving to the table
If you are preparing this dish for a holiday, take care of a decent decoration. Red-golden arabyat will look very impressive in a dish of a contrasting color: green, yellow, turquoise, black. Good chefs believe that arabyata - pasta is quite self-sufficient, additions to it are not required. However, it is permissible to submit to it a seafood cocktail salad, meat pastes, appetizers with mushrooms or any kind of fish. Very good taste dishes emphasize fresh seasonal vegetables seasoned with olive oil. As for drinks, white wine was and remains a classic.