Pasta Arrabiata is one of my favourite Italian pasta dishes because it's just tomatoes, garlic and chilli cooked in olive oil—simple, amazingly flavourful and ready in under 15 minutes!
Pasta Arrabiata is one of my favourite Italian pasta dishes because it's just tomatoes, garlic and chilli cooked in olive oil—simple, amazingly flavourful and ready in under 15 minutes!
Boil a pan of water with a pinch of salt and cook the pasta for 10-12 minutes until slightly under-done (al dente). Whilst that's cooking make the sauce.
Heat 2 Tbsp of the olive oil in a pan and add the chillies. Cook for 1 minute and then add the garlic. Cook for another minute until the garlic just starts to go light brown, and add the canned chopped tomatoes. Stir well and slightly mash with a fork. Simmer for 10 minutes.
Stir in the cherry tomatoes and drain the pasta. Add the pasta and stir well.
Serve with a handful of fresh basil and drizzle over the remaining olive oil. Perfect!
Homemade pizza needn't be difficult! Spend a mere 10 minutes making the dough and then load it with your favourite toppings. It easily beats any pre-made base you can buy in the shops!
This recipe is for a large, deep-pan style pizza. If you'd prefer a thin base, either half the required ingredients or split the dough into two and make two pizzas!
Homemade pizza needn't be difficult! Spend a mere 10 minutes making the dough and then load it with your favourite toppings. It easily beats any pre-made base you can buy in the shops!
This recipe is for a large, deep-pan style pizza. If you'd prefer a thin base, either half the required ingredients or split the dough into two and make two pizzas!
Add the sugar, yeast and warm water into a bowl and stir well. Let sit for 3-4 minutes or until the mixture looks creamy.
Add the flour, salt, oil and yeast/sugar mixture into another bowl and mix together. Add more water if it's too dry. Likewise, add more flour if it becomes too wet.
Form into a dough ball and let it sit for 5 minutes.
Roll out the dough onto a lightly floured surface.
On a large oven tray lined with baking paper dusted with cornmeal (optional), transfer the base before topping with your favourite ingredients.
Bake on the top shelf for 15-20 minutes or until crisp and golden.
