旨辛トマトパスタ！基本の【アラビアータ】永久保存版｜ローマの伝統パスタ🇮🇹

旨辛トマトパスタ！基本の【アラビアータ】永久保存版｜ローマの伝統パスタ🇮🇹

Now add the whole tomatoes. Add the lightly drained pasta, and then lightly mix the Arrabbiata with the pasta and serve. Hi, I’m Chef Fabio!
Today we’re going to make Arrabbiata! Now, let me introduce the ingredients: spaghettini, garlic, chili pepper, whole tomatoes, olive oil, and salt. So, as part of this Basic Italian Cooking Series video, we’ll be making Arrabbiata for the first time in a while! Arrabbiata is a traditional Roman pasta that is really simple, cooked with garlic, chili peppers and olive oil, and then topped with tomato sauce. It’s a very simple pasta dish, but the taste changes completely depending on how you cut the ingredients and how you cook it. Now, let’s start by cutting the ingredients. The ingredients for Arrabbiata are really simple. It’s a Spaghetti Aglio e Olio base and whole tomatoes. That’s it! As for the garlic, this time I’m using a fairly large domestically grown one, so I’ll use one clove, but if you’re using garlic from China or Spain, use about two cloves. You can remove the core first, but since we’re making Arrabbiata today and we need a lot of garlic punch, it’s fine to just chop it as is without removing the core. I usually crush the garlic, but for Arrabbiata, I finely chop it. When mincing garlic, you need to be aware of the following: the most important thing is to mince the garlic finely, rather than cutting it neatly. Like you’re crushing it with a knife.
[Point 1: Mince the garlic as if you were crushing it] The garlic is now quite finely chopped. When it’s chopped this finely, the garlic really brings out its punch, so this amount of mincing and a fair amount of garlic are necessary for Arrabbiata. And then there are the chili peppers. If you have small chili peppers, the key is to add about two of them, seeds included. Anyway, we need to bring out the spiciness, so we crush it like this and use it. If you don’t have small chili peppers, try using dried hawk claw chilies instead. Make sure to include the seeds, and tear it into small pieces like this before using. Next up is the tomato. When making Arrabbiata, I recommend using whole tomatoes!
[Point 2: Use whole tomatoes] By using whole tomatoes, you’ll make a sour and sharp tomato sauce. You’ll need whole tomatoes to make a pasta sauce with a sharp spiciness, such as Arrabbiata. We won’t crush the tomatoes now, but we’ll cook them in a bit to make the sauce. Now let’s make the sauce. Okay, so garlic and chili peppers, then add olive oil… Now it’s ready to start cooking. You can start on any heat, but we’ll first cook the garlic until it starts to bubble. The most important thing to be careful about today is that the very finely chopped garlic we’re using today can burn easily. So, the golden rule is to cook the garlic slowly over very low heat after it’s started to bubble! Okay, so now the whole thing is starting to bubble. Now, shake the pan a little to even out the temperature… Then, turn the heat down to very low and cook slowly, bringing out the aroma of the garlic and chili peppers. So, the most important thing about cooking today is that when I make Spaghetti Aglio e Olio or other pasta sauces with tomato sauce, I usually don’t brown the garlic that much, but when making an Arrabbiata sauce like today’s, the key is to cook it until the garlic turns a deep golden brown! The reason is that the name of this pasta, Arrabbiata, means “angry” in Italian, so it is a very energetic, or aggressive, pasta sauce. So, here we need to make sure to bring out the punch of the garlic and also add some color. Okay, so now the garlic is starting to take on a light color. I’d usually add tomatoes at this point, but I’ll have to wait a little longer! Heat slowly, swirling the frying pan a little, until the entire thing is golden brown. Yes, that’s about it. Once the whole thing has turned golden brown, turn the heat down to medium. Then add the whole tomatoes. Add the whole tomatoes and then add salt. Now we coat the whole tomatoes in this fragrant garlic and chili oil. Today’s portion, which is for one serving, is 200g of whole tomatoes, so adding 2g of salt (a 10% salt concentration) gives it just the right flavor. First, we will lightly mash these whole tomatoes like this and cook them. So, the first step is to add the whole tomatoes and as you crush them, the water will release from them. As this water is mixed into the sauce, it becomes a bit liquidy. Then we cook it over medium heat to remove the moisture on the surface and give it a slightly concentrated texture. Now, the whole tomatoes have been crushed quite a bit and are starting to have a pulpy texture. When you see a pulpy consistency, the sauce and oil will separate. At this point, the Arrabbiata sauce is basically complete.
[Point 3: Cook until the sauce and oil separate] Finally, add a little bit of the pasta water to emulsify the sauce and finish it. Okay, now we’re going to boil the noodles. In authentic Roman-style Penne Arrabbiata, this penne is always paired with the Arrabbiata sauce. Penne is very thick, so it takes about 10 minutes to boil. The Roman way of eating this is to cook it with tomato sauce, and then bite the penne with the combined sweetness of the pasta and the sharpness of the pasta sauce. In addition, depending on the restaurant, they may add a little Italian parsley, or, since it’d be Rome, the way to eat it is to pair it with a rich cheese like Pecorino. And in Japan, long pasta is the norm, so I think it’s common to make it with slightly thinner spaghetti like this, and even with spaghettini, the impression will be completely different depending on whether you use this smooth type Teflon die or this rough type bronze die. When making Arrabbiata with bronze die pasta, the idea is that because the Arrabbiata sauce has a sharp taste, pasta made with bronze dies will taste sweeter when eaten. This means you can enjoy the contrast between the sharp sauce and the sweet pasta. On the other hand, this smooth Teflon die pasta has a firm al dente texture when you bite into it. If you want to enjoy the sharpness of Arrabbiata sauce and this al dente pasta, try making it with Teflon die pasta. Today we’re boiling this Teflon-diced pasta. Okay, now let’s boil the pasta. Today we’ll be using 1.45mm Teflon pasta. We’re using 30g of salt with 2L of hot water (a 1.5% salt concentration). Yeah, now all that’s left is to mix the noodles and finish it off. Today we’ve made it with whole tomatoes. Of course, you can just combine garlic and chili peppers with a commercially available tomato sauce, but I had a reason for giving a slightly wild texture to the whole tomato. Arrabbiata is known for its sharp, aggressive heat, so instead of making the sauce completely smooth, there’s this idea that leaving the tomato pulp a bit chunky gives it a wilder, more authentic feel. That’s why I finish the sauce with the tomatoes left slightly coarse like this. Now, when you add the boiled noodles, it’s okay if the sauce separates a little, but a good pasta sauce is one that you add a little bit of pasta water to, emulsify thoroughly, and then mix with pasta, resulting in a dish that looks great when served. So, the key to today’s recipe is to add a little bit of pasta water at the end. Okay, now the noodles are cooked, so let’s mix them with the sauce. Now, turn the heat to high and add a little bit of the pasta water. Finally, heat the sauce quickly over high heat. Then, add the pasta water again and heat, and the sauce will emulsify again. Then combine your freshly cooked pasta with the sauce. Add the lightly drained pasta, and then lightly mix the Arrabbiata with the sauce and serve! If you mix it for too long at this stage, especially if the noodles are thin, they’ll absorb the sauce quickly and will no longer be al dente, so just mix them lightly and then serve. Okay, our Arrabbiata is now complete! Itadakimasu! Mmm! Yeah! This is the best! It’s so delicious! Mmm! Arrabbiata is such a sharp, punchy sauce, so making it with a Teflon die pasta, using a slightly thinner noodle cooked just al dente, and then eating it piping hot, that’s really the best part of it, and that’s what makes it so special! When you smell Arrabbiata, you can definitely tell it’s Italian in Japan, and the flavor is easy to understand. The garlic, chili pepper, and tomato sauce make it the best pasta dish! So today’s pasta dish, Arrabbiata, is a staple of Italian cuisine, and although it only requires a few ingredients, it is one of those pasta dishes, really flavorful and delicious. That’s exactly why, instead of using regular tomatoes or tomato purée, we go with whole tomatoes. Another thing we did was increase the amount of garlic and chop it finely. If you pay attention to each and every step, you can make pasta that is delicious on another level! The pasta will look completely different depending on whether you use penne, a Teflon die pasta to make it al dente, or a bronze die pasta, so I hope you enjoy the various worlds of Arrabbiata! I mainly upload videos about basic pasta on YouTube, but the Italian regional cuisine that I’m currently introducing on my official app is really wide-ranging and has a lot more to offer than just pasta. My app has a variety of local dishes, including appetizers, vegetable dishes, meat dishes, and fish dishes, so if you’re interested, be sure to check out the description! Thank you for the meal! Today’s Arrabbiata is one of the quintessential Italian pasta dishes, so give it a try! Thank you as always for your comments!
I always look forward to reading them! Okay, see you in the next video! Bye~! “Blissful Pasta You’ll Want to Make at Home Over and Over” — 60 pasta dishes that you’ll want to make anytime, even when you’re tired or don’t have ingredients. The definitive home pasta book!

今夜は「ペンネ・アラビアータ」🇮🇹ローマの伝統的なパスタ料理で、シンプルながらパンチのある一皿。ニンニク、唐辛子、トマト、オリーブオイル―たったこれだけの素材で、辛味と旨味を引き出します🍝
火入れや切り方ひとつで表情が変わる奥深いソース。ぜひこの動画を参考に、あなたのベストなアラビアータを作ってみてください🧑‍🍳

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材料
スパゲッティーニ　90g
ホールトマト　200g
塩　2g
ニンニク　ひとかけ
小ぶりの唐辛子　2本
オリーブオイル　大2

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【チャプター】
0:00 オープニング
0:16 材料紹介
0:24 本日のパスタ
0:52 材料の下処理
3:03 ソースを作っていく
6:34 パスタの種類
8:15 麺を茹でる
8:30 ソース作りの続き
10:14 麺を合わせる
10:33 完成・盛り付け
10:51 実食
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