Baked Arrabbiata Spirali Tri Color Pasta
Total Cooking Time: 30 mins
Ideal for: A candlelight dinner date
Level of Cooking: Easy
Spirali tri color pasta (or any pasta available): 1 cup
Tomato pasta sauce: 1/2 jar
Mozzarella cheese (or any cheese that is available), grated
1/2 Onion, thinly sliced
1 tomato, medium chopped
1/4 medium sized capsicum, medium chopped
4-5 mushrooms, sliced
1/3 cup olives, pitted and sliced
1/2 cup jalapenos, sliced
Spices (as per taste):
Black pepper powder
Red Chilli Flakes
Arrabbiata spice mix (if available)
Basil powder (if available, you can use fresh basil as well)
- Add 4 cups of water in a pan.
- Add 2 tablespoons of salt and 1 tablespoon of olive oil.
- Bring the water to a boil.
- Add Spirali tri color pasta in the boiling water. Keep pasta in water till al-dante.
- Take a sieve and drain out all water from the pasta. RInse the pasta under running water once.
- Toss 1 tablespoon of olive oil in the pasta so that it does not stick.
- In the pan, add 1 tablespoon of olive oil and 1 tablespoon of clarified butter. I use garlic and herbs butter for this. Oil prevents the butter from burning.
- Add onions, mushrooms, capsicums and tomatoes. Saute till they are soft.
- Add tomato pasta sauce. Although you can make the pasta sauce by yourself, but for this recipe I used the mushroom tomato pasta sauce that is available in the market.
- Cook for 3-4 minutes till the raw smell and taste of the sauce goes away.
- Add olives and jalapenos.
- Add a pinch of salt, black pepper powder, chilli flakes, arrabbiata spice mix and basil powder. If arrabbiata and basil are not available, then you can use oregano as well.
- Mix well.
- Add some grated cheese and mix well.
- Add the boiled pasta in the sauce and mix well.
- Preheat oven to 220 ºC.
- Transfer the pasta to a baking pan.
- Add a layer of cheese on the top. Use as much or as less cheese as you want.
- Put the baking pan in the oven and bake for 10 minutes or till the cheese becomes a bit brown.
- Serve hot.
Since the pasta is spicy, a sweet, bold red wine really complements the dish. You can go with Italian Chianti, Merlot, Zinfandel or Pinot Noir.
Happy cooking! Enjoy!!