Linguine garlic arrabiata (plain or chicken, see )

Yield: 6 Servings

Measure Ingredient
1 pounds Dried plain linguine or 1 1/4 pounds fresh homemade pasta
1 tablespoon Olive oil
½ \N Yellow onion; chopped
8 \N Cloves garlic; roughly chopped
¾ teaspoon Red pepper flakes; or to test
28 ounces Crushed tomatoes; or diced
¼ cup Kalamata olives; pitted and roughly chopped
2 tablespoons Capers
2 tablespoons Italian parsley; chopped
\N \N Salt and pepper; to taste

1. Heat the olive oil in a large stir-fry pan or skillet over medium heat.

Add the onion and cook until soft and translucent.

2. Increase the heat to medium-high 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 12-15 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, pre-heated 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 left-over cooked chicken into bite-sized pieces and add directly to the sauce at step #4 above. If using uncooked chicken, slice boneless, skinless chicken breasts into thin bite-sized 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 sun-dried 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 extra-mild to extra-hot simply by increasing or decreasing the amount of red pepper flakes. (The ¾ 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) 6½, Sat Fat (g) 0.9, Chol. (mg) 0, Sod. (mg. ) 234, Carb. (g) 78, Diet Fiber (g) 5⅖, 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, light-bodied German Rieslings, like: $ Dr F Weins-Prum, 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 (1-800-770-2201. In San Diego, or outside USA 1-619-2953939. ) 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 co-author 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 MC-Recipe Digest V1 #855 by Badams <adamsfmle@...> on Oct 20, 1997

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