I have recently become a fan of thepioneerwoman and her cooking site thepioneerwomancooks, which has really fabulous recipes that are documented with photographs so that you know exactly what each step (and the final product) looks like. See for example this fabulous cinnamon roll recipe that I believe was the one that first introduced me to the site (thanks stumbleupon).
So I thought I might try a little homage to the pioneer woman. Unfortunately, neither my camera, photography skills or recipes are as good as hers, but here is an attempt using my favorite recipe for pasta: penne al’ arrabiata. I have no idea how to spell that. I first started making it this way about 6 years ago when I was a student in Cambridge, England using a communal kitchen, and I have been making it ever since. It is one of those dishes that I make only for myself as a sort of guilty pleasure. It could be scaled up so that it serves more than one, and maybe I will try it sometime soon if my boyfriend is lucky.
Anyway, you start by boiling some water to cook the pasta. I use a handy gadget, found in nearly every English kitchen but almost no American kitchen, to do this. Then put some olive oil in a skillet (more is tastier, less is healthier, supposedly) with a bunch of garlic, like 6 good size cloves. You could make it with less if you aren’t such a fan of garlic, but I’m not sure what the point would be. Also throw in some chili flakes:
When the garlic is sizzling nicely, but before it browns, add about a half a can of diced tomatoes:
While the tomatoes are cooking down, measure out the perfect you-sized portion of pasta:
And put it in the water that should now be boiling. Continue cooking the tomato/garlic mixture, adding plenty of salt (this is important):
And marvel at the fabulous new cooktop that howard bought for me when I moved in with him. We don’t have gas fixtures upstairs, but this cooktop is almost as good as gas. And now I can bake things at temperatures other than 550 degrees F (woo hoo!). Anyway, cook the tomatoes until the look something like this:
When the pasta is done, drain it and toss it with the tomatoes:
It is really tasty as-is, but it doesn’t hurt to add some coarsely grated pecorino romano or parmesan:
It is so simple, it can hardly even be called a recipe. It is not much more complicated than opening a can, but it beats the pants off any tomato sauce from the store.






