My neighbor Richard Scammell is a wonderful cook. Cooking is Richard’s hobby, but when it comes to food preparation, Richard is a highly skilled and well-educated professional. (He’s even traveled to Europe to take cooking classes.)
Richard and I share a love of creative, healthful cooking. When I asked him for ideas that I could share with readers, he sent this simple recipe for Spaghetti all’Arrabbiata, or Angry Spaghetti. Although the sauce can be served over whole-grain spaghetti, it can also be served with shrimp or meatballs. Richard also points out that the sauce is not served with cheese but simply as is.
Serves 6 to 8
1-1/2 pounds ripe tomatoes, chopped, or 2 cans (28 ounces) chopped tomatoes
4 tablespoons olive oil
Salt and pepper
1/2 to 3/4 teaspoon red pepper flakes
1 pound whole-wheat spaghetti
Place the tomatoes and oil in a medium saucepan over medium heat and cook for 25 minutes, stirring occasionally with a wooden spoon. Taste for salt and pepper.
Pass the mixture through a food mill, using the disk with the smallest holes, into a second saucepan. If you don’t have a food mill, use a food processer to blend the ingredients. Return the sauce to medium heat, add the pepper flakes and simmer for 15 minutes.
Serve over pasta, shrimp, meatballs or your favorite steamed vegetables.
P.S. Do you have a recipe to share?
Photo Credit: Karen Lee on Flickr.