• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Linguine Garlic Arrabiata (Plain or Chicken, See )

  • Recipe Submitted by on

Category: Pasta

 Ingredients List

  • 1 lb Dried plain linguine or 1
  • -1/4 pounds fresh homemade
  • -pasta
  • 1 tb Olive oil
  • 1/2 Yellow onion; chopped
  • 8 Cloves garlic; roughly
  • -chopped
  • 3/4 ts Red pepper flakes; or to
  • -test
  • 28 oz Crushed tomatoes; or diced
  • 1/4 c Kalamata olives; pitted and
  • -roughly chopped
  • 2 tb Capers
  • 2 tb Italian parsley; chopped
  • 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

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

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 3/4 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, light-bodied German Rieslings, like:

$ Dr F Weins-Prum, Riesling

$$ Dr Fischer, Ockfener Bcckstein, Riesling Kabinet

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