Why's that pasta so angry?
13.09 03:28 - Why's that pasta so angry?We have finally settled on a date to go back out east, get the pups and once again make the long drive back to their new home! While I'm not excited about that drive with 2 doggies in the back seat, it will be nice to finally feel like we are completely done with the move - we should be "whole" once again in about 2 weeks.
When I was plucking out recipes to plan this week's menu on Saturday, I decided to pick ones that were fairly simple and quick so we could have a chance to ease into the new kitchen and learn its quirks. Pasta dishes usually fit well into this category, so I chose this Whole Wheat Pasta Arrabbiatawith Arugula recipe for tonight's dinner. It also gave me a chance to finally submit something to Ruth's Presto Pasta Night roundup on Friday!
As a pound of whole wheat penne cooks, a speedy sauce begins by softening red onions with plenty of minced garlic in a couple tablespoons of olive oil. To add the "angry" (arrabbiata) element to the dish, a teaspoon of spicy red pepper flakes is also added at this point. To freshen the flavor from the canned fire-roasted diced tomatoes, a splash of balsamic vinegar is stirred in just before the tomatoes hit the pan. Once the pasta is married with the sauce, a generous cup of salty pecorino-romano cheese is stirred in to add a sharp note. To finish this dish, a few handfuls of peppery arugula lends a bit more color and a healthy bite. It was hard to not go dish up another bowl, but I wanted to make sure there would be enough left for both of us to enjoy at lunch tomorrow.
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