At restaurants I am not the person to order the same dish over and over again. Of course there is one exception to this rule: In our town we have a branch of a chain that serves Italian food. They have a couple of vegan options and still every time we visit that place, I order pasta arrabbiata. It is such a minimal dish that is still so tasty! At the restaurant they make it by frying fresh garlic and chilis in hot oil for a couple of seconds before they add the tomato sauce. And that is, in my opinion, the only secret to a good pasta arrabbiata.
For this homemade version I wanted to do something slightly more fancy. I started by using roasted peppers in addition to the tomatoes and I cooked the pasta together with edamame (green soy beans) to add more protein. The pasta was meant to be very fancy, too. I used dischi volanti: flying saucer pasta. But the they turned out to be a little disappointment. Uncooked they looked like really neat flat snail shells. After cooking they fell apart like a failed NASA project. So while the pasta might look not that perfect, the recipe is absolutely delicious. And look at the colours! I swear this pasta dish will make your grey winter day. Also, isn’t hot food the best remedy whenever you feel cold?
The chilis I used were habaneros and Bolivian rainbow chili peppers. The second is quite an amazing pepper! It comes in different colours with a range from yellow-white over bright red to purple! And since it’s not very easy to find different peppers in Germany where we usually have to settle for one variety called pepperoni, I grab every chili variety I can spot and freeze it. I am a secret chili hoarder.
Protein Packed Pasta Arrabbiata
- 1 large red bell pepper
- 200 g 7.14 oz cherry tomatoes, quartered
- 1 tablespoon olive oil
- 5 cloves garlic minced
- minced chili peppers to taste
- salt and pepper
- 120 g 4.28 oz dischi volanti or elbow macaroni
- 200 g 7.14 oz frozen, shelled edamame
- Preheat the oven to 200°C (400°F).
- Half the bell pepper and remove stem and seeds.
- Place on a baking sheet (cut side down) lined with parchment paper and roast for 20 minutes, or until the skin starts to brown.
- Transfer to a bowl and cover with a plate.
- Let cool completely.
- Peel off the skin and place the peppers in a blender.
- Add tomatoes and purée.
- Heat oil in a pan and fry garlic and tomato for about a minute. Make sure the garlic doesn't start to brown.
- Add puréed peppers and tomatoes.
- Cook for 2-3 minutes.
- Season with salt and pepper.
- Set aside.
- In a large pot, bring 2-3 litres of salt water to a boil.
- Add pasta and edamame and cook according to pasta package directions.
- Drain the pasta and mix with the sauce.
- Serve immediately.