Tagliatelle Arrabiata

Mamma mia, itsa slightly spicy pasta…
Tagliatelle Arrabiata - The Cardiff Cwtch

I’ve said it before, but I tend to steer clear when it comes to cooking pasta at home (…and yet I’ve got a whole cupboard full of dried pasta…). Why? Because it’s TOO HARD, and I’m too fussy. Anyone who says that Italian Food is one of the easiest foods to make at home has never eaten great pasta. FACT. The truth is that I can never seem to replicate the simple perfection of really great pasta in my own kitchen. I’m convinced that it’s the culinary version of Natural Look Makeup; sure, it looks simple – but actually, it takes time and skill to pull off. So I don’t bother trying… much.

The problem is that I really love eating pasta (who the hell doesn’t? My husband, that’s who. Weirdo.); I really want to be able to eat it at home. So occasionally, I give it a go and sometimes – whaddya know – I get it right. Or as close to right as possible without having three generations of Italian passata pulsing through your veins. Slightly spicy, slightly sweet; the sneaky ingredient in this cupboard-ingredients friendly Tagliatelle Arrabiata is baby food. Not kidding. Turns out that puréed carrot does a really great job of balancing out the acidity of the chopped, tinned baby tomatoes. Clever huh? And so easy!

Tagliatelle Arrabiata - The Cardiff Cwtch
Tagliatelle Arrabiata (serves 2)
Ingredients
  • 2 tbsp extra virgin olive oil
  • 2 tbsp garlic paste (no need to peel and chop garlic, yay!)
  • 1 white onion, diced
  • 100g roasted red peppers, thinly sliced
  • 3 chilli peppers, diced
  • 1 tbsp tomato paste
  • 70g carrot purée
  • 250g chopped, tinned cherry tomatos
  • tagliatelle (fresh or dried, you decide)
  • salt and pepper to taste
  • freshly chopped basil to serve
Tagliatelle Arrabiata - The Cardiff Cwtch
Method
  1. Pour the olive oil into a deep frying pan, and gently heat up on a medium heat. Add the garlic paste and then fry the diced onion until soft and translucent. Stir in the tomato paste.
  2. Throw in the chopped chilli peppers and the roasted red peppers (I like to use the pre-roasted ones that you get in a jar because they’re usually preserved in a mix of water, grape musk and red wine vinegar that’ll slightly sweeten the sauce – cool tip).
  3. Pour in the chopped tomatos and puréed carrot and stir. Bring to the boil, then simmer on a low heat for twenty minutes to reduce a little.
  4. While you’re waiting, cook up your tagliatelle.
  5. Toss the tagliatelle in the sauce, season and serve with fresh basil leaves.
Tagliatelle Arrabiata - The Cardiff Cwtch

Have a lovely week! 🍝