Like spaghetti arrabiata? Check out this delicious recipe from Santina, a coastal Italian restaurant owned and operated by Major Food Group. Santina is located underneath the High Line at Gansevoort Street and Washington Street.
○ Spaghetti (3 ounces)
○ Strattu (Sicilian tomato paste) (2 teaspoons)
○ Calabrian chili paste (1 teaspoon)
○ Extra virgin olive oil (1 tablespoon)
○ 8 Basil leaves
○ Grated Parmigiano Reggiano (2 tablespoons)
○ 12 Sungold or heirloom cherry tomatoes, halved
1. Begin cooking spaghetti in a pot of boiling, salted water.
2. While spaghetti is cooking, prepare the sauce: Heat half of the olive oil in a pan and sauté the sliced garlic until light brown.
3. Pour 2 tablespoons of the pasta water into the pan. Add the tomatoes. Cook for thirty seconds, or until the tomatoes wilt slightly and let out some of their juice.
4. With the back of a spoon, mash the tomatoes until all of the flesh, juice, and seeds form a sauce.
5. Fold in the strattu and calabrian chili. Mix well.
6. When the spaghetti is al dente, strain and add the pasta to the pan. Toss vigorously while folding in the basil, half of the parmigiano, and the remaining olive oil.
7. Plate and garnish with the remaining parmigiano.