Soul food.I will never forget that 2010 was the year that I discovered arrabbiata sauce via the Palinode. Arrabbiata sauce is spicy, hearty, and easy to fling together when you're not in the mood to hang over the stove for very long. Also, I could eat it every single day. I crave it like I crave chocolate ice cream.
What did you eat this year that you will never forget? What went into your mouth & touched your soul?
photo credit: Timothy Vollmer
Arrabbiata SauceNow, go cook this up. You and your soul can thank me later.
¼ cup olive oil
2 garlic cloves, thinly sliced
1 tsp red pepper flakes
1 can diced tomatoes, drained
Fry the above ingredients together, minus the tomatoes, until the garlic is browned but not burnt.
Turn off the heat to allow the pan to cool for approximately one minute in order to avoid excess spatter during the next step.
Add the tomatoes and turn the heat back up to medium. Continue to cook the sauce for another 10 to 15 minutes.
Serve over spaghetti – I prefer the rice variety – or pasta of your choice.
When I am so moved, I also like to fry a diced onion with the garlic and add 1 tsp of oregano and a ½ tsp of basil when I add the tomatoes.