Linguine Garlic Arrabiata (plain Or Chicken, See )

INGREDIENTS

INSTRUCTIONS

3/29    
Heat the olive oil in a large stir-fry pan or skillet over medium
heat. Add the onion and cook until soft and translucent. Increase the
heat to medium-high and add the garlic and pepper flakes. Cook just  to
release the garlic's aroma, about 1 minute. Pour in the tomatoes
(juice and all). Reduce heat to a simmer and cook, uncovered,  stirring
occasionally, until thickened, about 12-15 minutes. Stir in  remaining
sauce ingredients and cook over low heat for 5 minutes.  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 issue).  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  $$ Dr Fischer, Ockfener Bcckstein, Riesling Kabinet  $$$ 1995
S. A. Prum, Riesling Kabinet  Source: Wonderful, new quarterly magazine
($2. 95 US) All recipes are  under 20% of calories from fat!! Name is:
Pasta Press  (1-800-770-2201. In San Diego, or outside USA
1-619-2953939. ) This  recipe from Autumn 1997, issue number 11. (Book
available, too: Pasta  & Garlic (Low_Fat Recipes. . . That Work!) by
Chris Gluck, $6.95 +  $2.00 s&h.  This original recipe was created by
Chef Helene Siegel for Pasta Press  (recipe is in their cookbook, too.)
Chef Siegel is co-author of  Totally Garlic Cookbook (Celestial Arts),
as well as the other titles  in the Totally Cookbook series. She is
also the author of Italian  Cooking for Beginners.  MC format by Brenda
Adams <adamsfmle@sprintmail. com>. Posted with  permission of Pasta
Press owner, Chris Gluck. Lu and Mc recipe post  Recipe by: Chef Helene
Siegel, Original Recipe  Posted to MC-Recipe Digest V1 #855 by Badams
<adamsfmle@sprintmail.com> on Oct 20, 1997

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