Rigatoni Arrabiatta
Ingredients
1 garlic clove
1 small red onion
1 medium fresh red chile (if you can't find I use Jalepano)
5 oz cooked red bell peppers
1 14oz can of diced tomatoes
1 small bunch of basil
7oz of rigatoni (you can use wheat)
3/4 tbsp capers
1 tsp dried oregano
4 oz feta cheese (or sub your favorite cheese)
Olive oil, Salt, Pepper
Fill your kettle and put it on to boil, preheat your oven in the lowest setting and place your bowls in the oven to warm.
Peel and finely slice the garlic and onion. Finely slice the chilie - if you want a kick leave the seeds in, for a more subtle flavor deseed.
Drain and chop the red peppers and open the can of tomatoes. Pick the basil leaves and finely chop the stalks.
Cook your rigatoni in boiling salted water according to packet instructions. Give it an occassional stir to make sure none of the pasta is sticking together. Meanwhile...
Heat a large pan over medium heat and add a splash of olive oil.
Add the garlic, red onion, chile, capers, basil stalks, and oregano, and fry unitl softened and turning golden brown.
Add the tomatoes and peppers and simmer gently for 5 mins.
Remove from heat, season lightly with salt and pepper and cover with a lid.
When your pasta is ready scoop out a cupful of the water for later, then drain the pasta in the colander.
Tip the drained pasta into the pan of the sauce and toss together. If the sauce is a bit thick, add a little of your reserved cooking water to thin it out slightly.
Taste and season with a good pinch of salt and pepper. Stir through most of the basil. Cover with a lid to keep warm.
This is a perfect time to make your table look respectable so get the cutlery, salt and pepper and drinks set out nicely.
Divide the pasta between two plates crumble the feta cheese and the remaining basil leaves over the top and tuck in!
Let me know what you think and/or if you've found tips for this recipe...
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