Fruits & Veggies Monday/Pasta Arrabbiata - fiery tomato sauce 🥒 🥑🍅 🥕

Hello dear gourmets,

Now is the best harvest time for fresh and crisp tomatoes from our own garden. Finally, the many work that tomato plants have done over the summer is rewarded with delicious red, yellow, orange or green tomatoes.
My love ducks are always close to me as soon as I go into the garden 🤗

Tomatoes contain 13 vitamins, 17 minerals and plenty of phytochemicals. The red dye lycopene from the group of carotenoids is considered particularly valuable and not only protects against sunburn, but can also prevent cardiovascular diseases, inflammation and cancer. The content is determined by the degree of ripeness, but also the cultivation method. Scientists found that organic tomatoes, which were only sparingly fertilized, contain more of these cell-protecting antioxidants than conventionally cultivated fruits.

Not just spaghetti Carbonara and lasagna are among the classics of Italian cuisine - Penne all'arrabiata is one of them. The "noodles of angry nature" owe their name to the fiery sharpness.

The recipe is very simple, the effect impressive. If you like spicy food, you will love pasta all'arrabbiata with chili, garlic and tomatoes. As the blood flows faster through the veins and conjures color in pale faces.

Theoretically, they can prepare the arrabiata with any kind of noodle. However, only short pasta varieties are accepted in which the sauce can collect well.

The Arrabiata sauce is a Roman specialty and is one of the best known Italian dishes. This time with the chili something exaggerated, I sat at the table with a red face, tears in my eyes and open mouth 🥵

Ingredients for 4 persons:

• 500 g penne
• 2 cloves of garlic
• 2 onions
• 600 g of tomatoes
• 2 fresh, hot chili peppers
• 3 tbsp olive oil
• 1 tablespoon of sugar
• 100 ml vegetable broth
• salt
• freshly ground pepper

4 stems of parsley, chopped

Preparation

Put water in a pot and bring to a boil. Carve the skin of the tomatoes in a cross shape and remove the stalk Tomatoes briefly dip in the bubbly boiling water until the skin begins to loosen. Then immediately put in ice-cold water for a few seconds

Remove the skin from the tomatoes, dice the tomatoes.

Finely chop the garlic, cut the onion into small cubes. Halve chili peppers in half, remove seeds and cut into small pieces.

Heat the olive oil in a pot and fry the onions and garlic for two minutes.

Add the tomatoes, chilli, and sugar and cook for about 30 minutes on a low heat in a closed pot. Remove the lid for the last 10 minutes and season with salt. Stirring occasionally.

Cook the penne halfway in plenty of boiling salted water. Drain in a sieve and mix with the sauce. Add the vegetable broth and cook over low heat while stirring until the noodles are tender.

Sprinkle arrabiata with parsley and serve.

Careful, it could be sharp...

A big thank you to the creator of #fruitsandveggiesmonday, @lenasveganliving and our weekly host @plantstoplanks! A big thank you also to the wonderfully talented artist @ barbara-orenya for the great Wonkies!