Arrabbiata pasta sauce
Arrabbiata is a spicy sauce, typical of the city of Rome and more generally of the Lazio region. The name, which means “angry”, describe the spicy character of this sauce. It might make one’s face red, as when they are raging mad. In Rome, penne all’arrabbiata are a typical late night dish, when meeting up with friends and the night is still young, you improvise a quick, easy snack.
Tomato sauce: the star in Italian everyday cooking
- Tomato sauce is an inevitable ingredient in traditional Italian cuisine. Prepared by slowly cooking the pulp of tomatoes in olive oil, it is the basis for meat ragout and full-bodied sauces, but also for fish dishes, soups and pizza, the queen. Tomato sauce is the main character in Italian cookbooks, together with olives, basil, ricotta, peppers, chili peppers and much more, when it comes to complementing a pasta dish.
- CONSERVATION TECHNIQUES: Brought to the Old World after the discovery of America, the tomato was not seen on tables until 1690, when it was found as "Pomadoro Salsa alla Spagnuola", in the cookbook of the Spanish Viceroy's court cook in Naples. At the time the tomato was used only fresh, squeezed or boiled to make some sauce to be used within a few days. In 1762, thanks to Lazzaro Spallanzani, conservation techniques were defined to preserve the cooked tomatoes in closed containers. This allowed their use all year round.
- FROM THE KINGDOM OF THE TWO SICILIES TO PARMA: We must wait until 1839 to find the tomato sauce paired for the first time with pasta as a condiment. With the unification of Italy, the northern regions of the country came to know about this succulent fruit, which had, by now, long been successfully grown in the former Kingdom of the Two Sicilies (today corresponding to the Regions of Campania, southern Lazio, Abruzzo, Puglia, Basilicata, Calabria and Sicily) and its wide use in the kitchen. Thus, in the city of Parma, in the region of Emilia Romagna, farmers started preserving tomatoes by drying them in the sun before turning them into sauce.
- THE EVOLUTION CONTINUES...: The preserving techniques are refined and extend to the present day enriching with the tasty variations proposed by Fior Fiore: tomato and basil, tomato and olives, tomato and ricotta and arrabbiata sauces.
Diced tomato in tomato juice, tomato puree, olive oil, peppers, sugar, salt, garlic, parsley, chili pepper.
Empty contents into a pan. Heat gently and stir into cooked pasta and serve immediately.
|Nutrition Facts||Per 1/2 cup (125mL)||% Daily Value*||Read more|
|Fat||3 g||4 %|
|Saturated||1 g||3 %|
|+ Trans||0 g|
|Fibre||3 g||9 %|
|Sugars||5 g||5 %|
*5% or less is a little, 15% or more is a lot.
Rome; the Eternal City
Rome, the capital of Italy, is located in the region of Lazio. Among its treasures are the Trevi Fountain, the Piazza di Spagna and the immortal legacies of the Roman Empire, from the Colosseum to the Pantheon. It is also a land rich in flavors and typical dishes, coming from simple peasant traditions: from sausages to cheeses, from fruit to vegetables.
The dishes of Roman culture were aimed at supporting those who worked in the fields from very early in the morning until sundown, every day.
Typical Roman ingredients that accompanied these peasants are the famous pecorino cheese, bucatini and ricotta. The dishes that are now known all over the world are Carbonara, born from the union of eggs and bacon supplied by American troops during the allied liberation of Rome, pasta alla Gricia, all’arrabbiata, alla matriciana with the tasty bacon from Amatrice, artichokes alla Giuditta and tripe.
The undisputable link between the Eternal City and food is also immortalized by the movie, "An American in Rome", with the actor Alberto Sordi intent on eating a large plate of pasta. An iconic scene that symbolizes Italian food all over the world.
Roman Forum, Rome.
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