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Fresh Whole Wheat Spaghetti With Arrabbiata Sauce

Main Course, Pasta | September 9, 2015 | By


Ingredients for a whole wheat pasta :

4 large eggs

2 tbs water

3 cups whole wheat flour

1/2 tsp salt


Ingredients for the  sauce :

2 Tbs. olive oil

1 onion, finely chopped

2 garlic cloves, minced

1 cans (28 oz./875 g each) crushed tomatoes

1 Tbs. Calabrian chiles in oil

2 tsp. sugar

Salt and freshly ground pepper

1/4 cup (1 oz./30 g) grated Parmesan cheese, plus more for serving

3 Tbs. chopped fresh basil

4 tbsp cappers

1/2 cup pearls bocconcini


Using Phillips  pasta  maker fitted with the spaghetti die, use the flour, eggs and water to make spaghetti according to the manufacturer’s instructions.

While the pasta is being made, make the sauce: In a large sauté pan over medium heat, warm the olive oil. Add the onion and sauté until translucent, 1 to 2 minutes. Add the garlic and sauté just until fragrant, about 30 seconds. Add the tomatoes, Calabrian chiles and sugar and cook until the mixture is slightly reduced, 5 to 7 minutes. Season with salt and pepper.

Add the pasta to the boiling water and cook until al dente, about 3 minutes. Drain, reserving 1/2 cup (4 fl. oz./125 ml) of the pasta cooking water.

Add the pasta,cappers,bocconcini  and  Parmesan cheese to the sauté pan with the sauce and toss to combine, adding the reserved pasta cooking water as needed to achieve a sauce-like consistency. Add the basil, toss again and serve immediately, passing additional cheese at the table.



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Georgia Bitay