Rigatoni alla Puttanesca e Arrabbiata

May 09, 2023May 9, 20230 1
A Spicy and Savory Italian Dish of Rigatoni alla Puttanesca e Arrabbiata
in Pasta

Prep

15 min

Cook

25 min

Ready In

40 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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Ingredients

3 slices bacon
1 teaspoon olive oil
1 teaspoon garlic , minced
1 pinch red pepper flakes , or to taste
3 tomatoes - peeled , seeded and chopped
5 artichoke hearts , drained and chopped
1/4 cup chopped kalamata olives
1 tablespoon capers , rinsed and drained
salt and pepper to taste
2 cups uncooked rigatoni pasta
2 ounces crumbled feta cheese , for topping
1/4 cup chopped fresh flat-leaf parsley , for garnish

Nutrision Information

Servings Per Recipe
4
Calories
448
Sugar
5g
Fat
18g
Rigatoni alla Puttanesca e Arrabbiata is a classic Italian pasta dish that originated in the southern regions of Italy. It is a spicy and savory combination of canned tomatoes, briny capers, and kalamata olives. The bacon adds a smoky meatiness to the dish, and the artichoke hearts provide a subtle earthiness. Adding red pepper flakes and garlic gives it the necessary spiciness. This dish is often accompanied by Parmigiano-Reggiano cheese, but in this recipe, feta cheese is used to add a tangy and salty note. Rigatoni alla Puttanesca e Arrabbiata is perfect for a quick meal after a busy day at work, and it is sure to impress your dinner guests.

Instructions

1.Bring a large pot of salted water to boil for the pasta.
2.In a large skillet, cook the bacon until crisp, then remove and crumble it. Leave the bacon grease in the pan.
3.Add minced garlic and red pepper flakes to the bacon grease and cook until fragrant.
4.Add chopped tomatoes to the pan and cook until they begin to break down.
5.Stir in the chopped artichoke hearts, kalamata olives, and capers. Season with salt and pepper as needed.
6.Cook the rigatoni in the boiling water according to the package instructions and drain.
7.Add the cooked pasta to the skillet and toss with the sauce.
8.Serve with crumbled feta cheese and chopped parsley on top.

PROS

This pasta dish is quick and easy to make, perfect for a weeknight dinner.

The combination of tomatoes, capers, and olives creates a flavorful and savory taste.

Can be made ahead of time and reheated for leftovers.

CONS

Not suitable for those on low-fat or low-sodium diets due to the bacon and olives in the recipe.

The red pepper flakes and capers may be too spicy or briny for some palates.

HEALTH & BENEFITS

Tomatoes are a good source of vitamins C and A, as well as potassium and fiber.
Garlic has been linked to improving heart health and reducing inflammation.
Artichokes are high in antioxidants and may aid in digestion.

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