BIGOLI ARRABBIATA

BIGOLI ARRABBIATA

 

INGREDIENT.

FOR 100 PORTION

·          OLIVE OIL-2QT

·          CHOPPED GARLIC-1LB

·          DRIED RED CHILLY CHOPPED/CRUSH RED PEPPER-2OZ

·          LARGE TOMATOES(DICED)-20LB

·          TOMATO CANNED-4CAN

·          BIGOLI PASTA-20LB

·          FRESH BASIL LEAVES-4OZ

·          PARSELY ITALIAN CHOPPED—4BUNCH

·          OLIVES GREEN-1LB

·          CAPERS-4OZ

·          SUNDRIED TOMAT-3LB(SOAKED IN 2EAWHITE WINE,DRAINED,CHOPPED)-

PROCEDURE

·          DRAIN THE CANNED TOMATO,CHOP ROUGHLY.KEEP THE LIQUID.SAUTE THE GARLIC IN OLIVE OIL AND FLAVOUR WITH CHILLY FLAKES.ADD THE FRESH TOMATO(PEELED DICED) AND SAUTE. ADD THE OLIVE AND CAPERS AND SAUTE FOR A MINUTE.ADD THE SUNDRIED TOMATO AND SAUTE,ADD THE CANNED TOMATO AND THE LIQUID FROM THE CANNED TOMATO AND THE WINE( WHERE THE SUNDRIED TOMATO WAS SOAKED),COOK ON A SLOW HEAT ATLEAST FOR 3HOURS COVERED.FINISH OFF WITH THE SEASONNING AND THE CHIFFONADE OF BASIL AND THE CHOPPED PARSLEY.

·          BOIL THE PASTA AL DENTE AND TOSS IN OLIVE OIL AND CHILL.

·          TOSS THE PASTA IN HALF THE SAUCE AND POUR 2OZ OF THE SAUCE ON TOP &GARNISH WITH CHIFFONADE OF BASIL  AND A FEW FLAKES OF CHILI ACCOMPANIED BY GRATED PARMESAN.

ENJOY....SELAMAT MENCOBA.....UNTUK KETERANGAN LEBIH LANJUT HUBUNGI SAYA