Penne all’Arrabbiatish

Another improvised dish, they’re more fun than following a recipe.

Mushrooms, cherry tomatoes, a courgette, half an aubergine and a handful of chopped chillies. A few minutes in the frying pan then simmered for half an hour in a saucepan with red wine, basil, oregano, parsley, garlic, black pepper and balsamic vinegar. No accurate measures, just pour the wine in and add the herbs a sprinkle at a time. This vegetable melee tasted too sour with the vinegar and wine so I added a chopped apple to sweeten it a little.

penne 001

In the meantime a second saucepan was used to boil the pasta then everything was stirred together a large ovenproof dish and baked for an hour.

I doubt that you’d find anything quite like this on the menu at an Italian restaurant but, served with grated cheese on top, it still tastes good anyway.


About Bob Hughes

Ex railwayman, life long railway modeller, lover of real ale and spicy food.
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