Unreasonable Happiness Presented by Marcus Lovemore: Arrabiata Recipe

ARRABIATA (SPICY TOMATO SAUCE)

I created this Arrabiata recipe with my girlfriend, Katie. We took the model of an Arrabiata from different chefs and restaurants and modified it for our tastes and primal diet. It’s very easy to make it vegan, just skip the raw cream (last, optional step). Also, all the ingredients are fresh, unless you used dried pasta, and it’s a pasta sauce that only takes about an hour to cook (1.5-2 hours with prep)

ALL INGREDIENTS SHOULD BE ORGANIC! (the only exception is hot peppers, which you can't always find organic, but are small crops and usually not GMOs or pesticide heavy)

Feeds 3-4 people, depending on appetites and portion-size

coconut oil (approx 2 Tbls)*
1 medium-sized white or yellow onion, chopped
4-5 cloves garlic
1 hot pepper- seeds & all, chopped fine (we like red chili peppers, but jalapeno, habanero or others will work too)
1-2 lbs roma (or other good) tomatoes, diced (fine in food processor if easier but not necessary)
1 red bell pepper
fresh basil, chopped
fresh oregano, chopped
pasta, spaghetti squash, or potatoes
optional: raw heavy cream; raw parmesan cheese

We rarely use recipes, so all amounts are estimates. Use your best judgment and modify it each time you make it to suit your tastes. Also, we like to use either a stainless steel (we like our stainless steel wok), cast-iron, ceramic (Le creuset or similar) or glass pots to make this. The non-stick are reported to be toxic, so we avoid using them. You may need to use more coconut oil, but that’s ok. Better to have more healthful oil than toxic pans.

Saute onion and garlic in coconut oil for a few minutes. Add hot pepper. Once onions are just beginning to caramelize, add tomatoes and red-bell pepper. Stir every few minutes. May take about 30mins to an hour to cook down water from tomatoes. About half-way through cooking the sauce, put a large pot of water on the stove to make pasta (if making spaghetti squash, or a baked potato, bake based on size and your preference). Do not put oil or salt in the pasta water. Oil prevents the sauce from absorbing into the pasta. Just mix the pasta consistently when it’s in the simmering water.

Once the sauce has cooked down, add the fresh oregano and basil. But leave some fresh basil to present on the finished dish. Serve over potatoes, squash, or organic pasta of your choice (quinoa pasta has good protein & is gluten-free, rice pasta is also gluten free, but we like to mix wheat & unbleached white pasta because we like the taste/consistency).

After the sauce and pasta are done, mix amount of pasta & sauce that you're going to serve, and separate it into serving bowls. If you want the primal version with raw cream, you must let the pasta/sauce mixture COOL to about 95-100 degrees. You can tell it’s the right temperature because when you stick your finger in it, it will be slightly hotter than your body temperature and it will be no problem for you to leave your finger in the pasta for more than 30 seconds.

Once the pasta/sauce is cooled, add 1-2 tablespoons of cream per person being served. (If you are using squash or potatoes, make sure the sauce, squash or potatoes are cooled the same way - with the 30-second finger test, and mix the cream with the sauce before putting over squash or potatoes.) Salt only to taste. (If you are concerned about salt in your diet, please substitute with some sort of hot sauce or use organic onion powder).

Optional: raw parmesan cheese and/or basil to present the dish.

This is our favorite pasta dish. It's delicious. Just so you know, if you are a raw, primal food person and you’re craving carbs, this is a good dish to satisfy that because it regulates your free radical hormones. But only if you use the cream. Otherwise, the vegan version is just healthy. We hope you enjoy.

*coconut oil - we recommend using coconut oil for cooking because it handles heat well. Coconut, palm, and macadamia oil are the only oils that don’t go rancid at high temperatures, so we use coconut oil as it’s stable at high temperatures.

Let us know how it goes. Please leave comments!!

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