Spaghetii Arabiatta

Some years back(8 years to be precise) when we were stationed in Milan for a few months owing to an assignment, we used to be regular customers at the Pizaritto and Pastaritto. 
This was a chain hotel which seemed to be the most fancy place for our shallow pockets at that time. They served the best meals with a smiling face daily. With basic italian words that I had picked up, I used to frame my order , 1 aqua na-tu-raa-le, pasta with sauce - and then I used to tell him, I want to farfale or spaghetti today , and randomly place my finger on a new sauce daily.
Once the order was placed, the smile used to disappear to give away a contemplative look , made me feel that probably he was worried whether the visitors would like the food.
One day a few local italian colleagues accompanied us to the same joint. The same old friend turned up at our desk and while the italians started placing their orders the waiter said something to them which made them burst out. 
One guy translated it to both of us , that he says, tell the indian friends that today I will not serve spaghetti with arabiatta sauce. He was very vexed about the fact that we did not care to look at their recommendations. One person who was very familiar with Indian food said, that there are some sauces specifically tied to the pasta form or shape. To explain he said, would you eat Roti with Sambhar? 
Well no, but I still pay no heed to that knowledge imparting session and continue to team up two of my favorite things, spaghetti with arabiatta sauce whenever possible at form. If you are planning to try this more authentically then I suggest using penne or fusili pasta for this sauce.

200 gms Spaghetti (cooked al-dente as per packet instructions)
2 onions finely chopped
3 medium tomatoes roughly chopped
1 capsicum finely chopped(deseeded)
3 tbsp tomato puree
4 cloves of garlic crushed
2 tspn of paprika
few sprigs of fresh basil / dried mixed herbs
salt to taste
grated parmesan cheese 
1 tbsp Olive oil
1) In a deep sauce pan, heat the oil.
2)To the pan add the crushed garlic. Saute until you can smell the flavors. Discard the garlic if you like
3)Now add the onions. Saute until it soft.
4) Add the tomatoes and saute until they are soft.
5) Add the tomato puree, salt, paprika and hand crushed basil.
6) Add the chopped capsicum. Saute until it is well blended.
7) Add some water if it appear dry (Use the water drained from the pasta)
8)On serving plate, dish out the spaghetti , pour the sauce on top.
9) Grate some parmesan cheese. Serve hot
Serve garlic toast along side.


Sangeetha M said…
Wow...this sounds really yummy,great recipe..thanks for sharing!!
Archana said…
love it thanks.
Alisha said…
Wonderful recipe! Thanks for sharing with us for Presto Pasta Night! :)

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