Andhra Pradesh x Italy

Gongura arrabbiata penne

Name: Gongura arrabbiata penne
Total time: 35 min
Yield: 4 servings
Cuisine: Fusion
Ingredients: 2 packed cups leaves gongura leaves (roselle leaves); 3 tbsp olive oil; 1/2 tsp mustard seeds; 6 cloves sliced garlic; 3 broken dried red chilli; 4 ripe chopped tomato; 2/3 cup tomato puree; Salt, to taste; a pinch sugar; 320 g penne pasta; a handful of leaves basil leaves

Arrabbiata means angry. Add Andhra sorrel and it becomes properly furious.

35 minTime

13 gProtein each

hotSpice

The angriest sauce in two languages2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

448kcalsame

13 gproteinsame

6 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Gongura leaves (roselle leaves)2 packed cups leaves

Olive oil3 tbsp

Mustard seeds½ tsp

Garlic6 cloves, sliced

Dried red chilli3, broken

Tomato4 ripe, chopped

Tomato puree⅔ cup

Saltto taste

Sugara pinch

Pasta320 g penne

Basil leavesa handful of leaves

Method

5 steps

1Wash and pick the gongura leaves. Cook them with 1 tsp of the olive oil in a pan on medium heat for 4 minutes, stirring.
2Heat the rest of the oil in a wide pan on medium low heat. Add mustard seeds; when they pop, add garlic and broken chillies and cook 2 minutes.
3Add tomatoes, tomato puree, salt and sugar. Simmer on medium heat for 12 minutes, crushing the tomatoes. Stir in the gongura and simmer 3 more minutes.
4Boil the penne in salted water at a rolling boil, 1 minute under packet time. Save 1/2 cup pasta water.
5Add the penne and pasta water to the sauce on high heat and toss for 1 minute. Tear in the basil.

Serve it like this

Pile the penne in a shallow bowl and spoon sauce over so it pools. Finish with torn basil, a curl of olive oil and two fried whole red chillies on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Andhra Pradesh x Italy

Gongura arrabbiata penne

Arrabbiata means angry. Add Andhra sorrel and it becomes properly furious.

35 minTime

13 gProtein each

hotSpice

The angriest sauce in two languages2 chapters · 1 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

448kcalsame

13 gproteinsame

6 gfibresame

35minutessame

Per serving, worked out from the ingredient table.

Ingredients

Gongura leaves (roselle leaves)2 packed cups leaves

Olive oil3 tbsp

Mustard seeds½ tsp

Garlic6 cloves, sliced

Dried red chilli3, broken

Tomato4 ripe, chopped

Tomato puree⅔ cup

Saltto taste

Sugara pinch

Pasta320 g penne

Basil leavesa handful of leaves

Method

5 steps

1Wash and pick the gongura leaves. Cook them with 1 tsp of the olive oil in a pan on medium heat for 4 minutes, stirring.
2Heat the rest of the oil in a wide pan on medium low heat. Add mustard seeds; when they pop, add garlic and broken chillies and cook 2 minutes.
3Add tomatoes, tomato puree, salt and sugar. Simmer on medium heat for 12 minutes, crushing the tomatoes. Stir in the gongura and simmer 3 more minutes.
4Boil the penne in salted water at a rolling boil, 1 minute under packet time. Save 1/2 cup pasta water.
5Add the penne and pasta water to the sauce on high heat and toss for 1 minute. Tear in the basil.

Serve it like this

Pile the penne in a shallow bowl and spoon sauce over so it pools. Finish with torn basil, a curl of olive oil and two fried whole red chillies on top.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Gongura arrabbiata penne

Make it your way

Ingredients

Method

Gongura arrabbiata penne

Make it your way

Ingredients

Method

Make it a meal