Last Updated on December 7, 2020
Hubby gifted me a cookbook which was ‘No oil Cooking’ by Sanjeev Kapoor for my bday last year and I referred this recipe from there book and it turned out so good.So this recipe can be easily made as ‘no oil’ but I used a tsp of olive oil just for flavour it lends to the pasta so I’ve mentioned oil as optional.Check out easy tomato pasta recipe that I posted long back.
And please check my sisters blog here, she has just stepped into the world of blogging 🙂
Penne Arrabbiata Recipe – Ingredients
Recipe Category: Sidedish | Recipe Cuisine: North Indian
Pasta – 2 cups
Onion – 1 small finely chopped
Tomatoes – 3 large sized or Tomato Puree – 1 cup
Garlic – 1 tsp finely chopped
Chilli Flakes – 1/2 tsp
Oregano – 1/4 tsp
Dried Basil Herb -1/4 tsp(optional)
Parmesan Cheese – 2 tbsp
Olive oil – 1 tsp
Water – as required
Salt – to taste
Method:
- Blanch tomatoes – Boil water, add the tomatoes and cook in medium flame for 10mins or until the skin starts to split and peel off.Peel off the skin,deseed it and puree the tomatoes till smooth.Set aside.
- Cook pasta in water along with little salt.Drain water and Set aside.Heat oil in a pan – add garlic and chilli flakes and saute till slightly browned.
- Then add onion, saute till golden brown then add tomato puree let it boil for 3-5mins.Then add oregano.
- Sprinkle required salt and dried basil leaves, once the sauce is thick add cooked pasta.Toss it well until the sauce coats well on the pasta.
- Another alternate method is to just plate the pasta and scoop the sauce, sprinkle little cheese, mix well and enjoy!
Serve hot with a grated cheese!
My Notes:
- You can even add whole tomatoes chopped finely or use tomato puree. The orginal recipe I referred too used chopped tomatoes.But we don’t like chunky tomato pieces while eating I used tomato puree.
- Cook pasta until its soft yet firm enough to bite,don’t overcook it
- If you get fresh basil leaves, then add it. I had no reach to it so used dried basil herb.
- You can even use grated cube cheese like how I did. But Parmesan cheese is traditionally used for penne arrabbiata.
sharni saravanan
how to cook pasta to a correct form? i always overcook it and it becomes soggy.
SHARMILEE J
The timing will not work as timing to cook for each pasta differs….Just keep checking the pasta while cooking…Keep cooking until its soft yet firm enough to bite.
Hamaree Rasoi
Simply awesome looking pasta. Must have tasted lovely as it seems in the end.
Deepa
Sonali Charkha
Dear Sharmilee,
Cooking pasta at home with home-made sauce…sounds like pure delight!
Best Wishes.
-Nirlep
Wer SAHM
delightful meal for tummy….
Malathi ganesh
Hi ka, I have started to create my blog. Thanks so much for your help. Please do visit at http://cookingcrest.blogspot.in
Vanamala Hebbar
Looks tasty…
Manasa
Hi Sharmi,
All your recipes are delightful and mouth watering.I tried so many of them and every time it turns out so delicious. For me your website is one stop for all the varieties and for the basics too 🙂
Manasa
One doubt sharmee.. Is it safe to use glass bowl directly on the stove top ? I heard it will get burst out or break. Are you using any special variety of glass bowl that which is safe on direct stove tops ?
SHARMILEE J
The one I use is Borosil glassware which is designed specially to be used both in stove and oven, so no issues
Manasa
That's good to hear sharmi. From where u got that ?
SHARMILEE J
I got it from Ideal Stores here in CBE…
kavijho
Hi, From where can i get Oregane and Dried Herbs..plz help
SHARMILEE J
I got it from Nilgiris…Check out at any supermarket near you…
Lakshmi Shankar Iyer
Hi I tries this recipe yesterday and came out very well. ….today also same demand. ….my son just loved it….thanks……very easy n simple.
Unknown
Hi sharmilee,
I tried cooking this recipe yesterday, the tomato sauce was watery even thou I left it for 3 mins or so to cook it…how do I make thick pasta sauce?
SHARMILEE J
I didn't so anything extra just simmered for a while to get a thick sauce
Priya Dubsmash
It happened to me as well. Instead of just blanching the tomatoes I boiled them for a little while and it absorbed water. The puree became watery, hence the sauce took a look a longer time to cook.