Recipe - Linguine Garlic Arrabiata (Plain Or Chicken See )

1 pound Dried plain linguine or 1
One fourth pounds fresh homemade
pasta
1 tablespoon Olive oil
One half Yellow onion; chopped
8 Cloves garlic; roughly
chopped
Three fourths teaspoon Red pepper flakes; or to
test
28 ounce Crushed tomatoes; or minced
One fourth cup Kalamata olives; pitted and
roughly chopped
2 tablespoon Capers
2 tablespoon Italian parsley; chopped
Salt and pepper; to taste

1. Heat the olive oil in a large stirfry pan or skillet over medium heat.
Add the onion and cook until soft and translucent.

2. Increase the heat to mediumhigh and add the garlic and pepper flakes.
Cook just to release the garlic's aroma, about 1 minute.

3. Pour in the tomatoes (juice and all). Reduce heat to a simmer and cook,
uncovered, stirring occasionally, until thickened, about 1215 minutes.

4. Stir in remaining sauce ingredients and cook over low heat for 5
minutes.

5. Meanwhile, cook the pasta in plenty of rapidly boiling salted water
until al dente. Drain and place in a. large, shallow, preheated serving
bowl. Pour over tile hot sauce, toss thoroughly, and serve immediately.

***Chef's notes: This dish is also excellent with chicken. Cut baked,
grilled or leftover cooked chicken into bitesized pieces and add directly
to the sauce at step #4 above. If using uncooked chicken, slice boneless,
skinless chicken breasts into thin bitesized strips and add to the sauce
when it first comes to a simmer at step #3 above. The chicken will cook as
the sauce thickens, and will be done in the same amount of time it takes to
cook the sauce. If you're making your own homemade flavored pasta, try
roasted garlic pasta or sundried tomato pasta (recipes for these were
published in earlier issues still available by snail mail for $3 per
issue).

In Italy, a hot, spicy dish is often labeled "arrabiata," which translates
"furious. " You can easily adjust the "furiousness" of this quick tomato
sauce from extramild to extrahot simply by increasing or decreasing the
amount of red pepper flakes. (The Three fourths teaspoon specified is mildly spicy. )

Per serving, per publisher (who used MCII to arrive at these figures):

Total cal. 423, % Cal from Fat 13.7%, Total Fat (g) 6.5, Sat Fat (g) 0.9,
Chol. (mg) 0, Sod. (mg. ) 234, Carb. (g) 78, Diet Fiber (g) 5.4, Protein
(g) 14.

Wine suggestion:

"This spicy dish needs a wine that can provide occasionally relief from the
heat while also refreshing the palate. The fruitiness of these Rieslings
not only soften the spiciness, but their acidity also cleanses the palate
and prevents the spiciness from building to a point of sensory overload."

Serve fruity, lightbodied German Rieslings, like:

$ Dr F WeinsPrum, Riesling

$$ Dr Fischer, Ockfener Bcckstein, Riesling Kabinet

$$$ 1995 S. A. Prum, Riesling Kabinet

Source: Wonderful, new quarterly magazine ($2. 95 US) All recipes are under
20% of calories from fat!! Name is: Pasta Press (18007702201. In San
Diego, or outside USA 16192953939. ) This recipe from Autumn 1997, issue
number 11. (Book available, too: Pasta & Garlic (Low_Fat Recipes. . . That
Work!) by Chris Gluck, $6.95 + $2.00 s&h.

This original recipe was created by Chef Helene Siegel for Pasta Press
(recipe is in their cookbook, too.) Chef Siegel is coauthor of Totally
Garlic Cookbook (Celestial Arts), as well as the other titles in the
Totally Cookbook series. She is also the author of Italian Cooking for
Beginners.

MC format by Brenda Adams adamsfmle@sprintmail. com. Posted with
permission of Pasta Press owner, Chris Gluck. Lu and Mc recipe post 10/97.

Recipe by: Chef Helene Siegel, Original Recipe

Posted to MCRecipe Digest V1 #855 by Badams adamsfmle@sprintmail.com on
Oct 20, 1997