I was going to do a rant on how calorie counting is a completely idiotic school of thought and how just because something has a lot of calories doesn't mean it's bad for you, but it's a long, thoughtful piece and I need time to figure out what I'm going to say. Also, research. So look forward to that in the future. In the meantime, remember: if calorie counting was the only thing that mattered, we could eat nothing but junk food and as long as we didn't go over our daily limit, we'd be healthy. But everyone knows that wouldn't work. It's what kinds of calories you consume that matter the most; mainly, nutritious ones.
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Anyway, tonight's meal was very simple, even though it sounds complicated: pasta all'arrabbiata. I've seen several recipes for this meal but very few of them are the same, so I decided to do a little research to see what it really is.
Wikipedia defines it as "a Roman sauce of garlic, tomatoes and red chili cooked in olive oil. This dish is usually served with with pasta and chopped parsley sprinkled on top." All'Arrabbiata mean "angry sauce", so named for the heat caused by the chili. So apparently mine wasn't really pasta all'arrabbiata because the recipe I used just used regular marinara sauce with cayenne added to it. Or maybe it's just one of those dishes that can have a ton of different variations and still be called the same thing. Who's to say?
Either way, it was delicious.
I will say this, however. The recipe I used had fennel in it. Now, fennel is very much an acquired taste, because it taste like anise, i.e. licorice (not the Twizzlers kind, either; real licorice). Some people like this, some people don't. Now, this recipe is nice in that you cook the fennel for a long enough time that its flavor subdues quite nicely, but you will still have that underlying anise taste. If you don't like that, I would stay clear of this dish.
Pasta All'Arrabbiata
1 fennel bulb, trimmed, cored and cut into 1/4 inch wide julienne strips (Here's a handy little how-to on that.)
3 tbsp, olive oil
2-3 c. marinara sauce (It will depend on how much extra sauce you want. A canned marinara sauce would work fine for this, but I'll add in the recipe I use below, if anyone wants to have a look.)
1 tsp. crushed red pepper flakes, or to taste
1 lb dried penne pasta (What? Pasta? Evil carb-filled pasta? Yes. Just use whole wheat, Barilla Plus, or Ronzoni Smart Taste; they all have ample amounts of fiber to combat the carbs.)
15 pitted kalamata olives, cut in half (Actually, any kind of black olive can be used here, I just like kalamatas the best. You might want to rise them beforehand though, to get rid of some of the salt.)
1 c. fresh basil leaves, slivered
Freshly grated parmesan cheese, for serving
Cook the pasta. Directions should be on the back of the package. Once done, toss with some olive oil to keep the noodles from sticking to each other. Set aside.
Heat oil in a large skillet over medium heat. Add the fennel and cook, stirring occasionally, for 15 minutes. Fennel should be soft and tender. Add marinara sauce and crushed red pepper flakes and stir to mix. Simmer for 10 minutes on low heat, stirring frequently. Add pasta, olives and basil and stir to incorporate everything. Serve immediately with Parmesan.
Marinara sauce
1/4 c. olive oil
2 small onions, chopped (I know there's a normal measurement for that, but I cannot for the life of me remember what it is right now. I'm going to guess a cup and a half, but I really don't know.)
2 garlic cloves, chopped
2 stalks celery, chopped
2 carrots, peeled and chopped
2, 32 oz. cans crushed tomatoes
2 dried bay leaves
1 c. strong red wine (Cabernet Sauvignon or Merlot recommended. A Shiraz also works pretty well, surprisingly.)
salt and pepper to taste
thyme, oregano and basil, to taste (I like to use fresh herbs, but dried will work fine as well. Usually you'll want more basil than thyme or oregano, both of whom works wonders even in small amounts.)
1/2 tsp. crushed red pepper (optional)
In a large pot, heat oil. Add onions and garlic; saute until translucent, about 5-7 minutes. Add celery and carrots and salt and pepper. Saute until vegetable are soft, about 8 minutes. Add tomato, wine, bay leaf and herbs; stir to mix. Simmer covered over low heat until sauce thickens, about 30 minutes to an hour (Really. This time changes drastically ever time I make this sauce, so that's about the best window I can give you). Let cool for about ten minutes, then remove and discard bay leaf. In a blender, and in batches, blend to the desired consistency. Season with more salt and pepper is desired and add cayenne.
This recipe makes a lot and freezes well.
Until next time, my duckies!
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