Massimo Montanari, considered one of the greatest international food historians, says: "Sauces, salsas, are added - better yet: they are combined - to the main ingredient (pasta or meat, rice or fish) but they are not ‘accessories’ nor secondary: on the contrary, they have a decisive importance in defining the specific character of the dish."
That's why we want to give you some advice on how to enhance your recipes using Arrabbiata Tomato Sauce, to give your dishes an extra boost.
Arrabbiata Tomato Sauce can completely revolutionize some classic recipes. Add it as a spicy note to a sandwich to bring to the office or school, but also use it on bruschetta or pizza for a lively dinner party.
You can use it to make a seafood dish that’s simple, but really tasty: Cod with Arrabbiata Tomato Sauce. First, slice the cod fillets into bite-sized pieces and sear them in a non-stick pan with a drizzle of Pure Olive Oil. Add our Sauce, a handful of our Pitted Olives and salt to taste, cover the pan and cook for at least 20 minutes over low heat. Serve piping hot with slices of bread and add a drizzle of our Extra Virgin Olive Oil Fruttato raw: you’ll see how the richly flavored sauce perfectly pairs with the tender and succulent fish!
Arrabbiata Tomato Sauce can also be combined with a traditional Italian “poor” food: polenta. For a lunch that's a little out of the ordinary, you can serve fried Polenta sticks with Arrabbiata Tomato Sauce. You can use up leftover polenta for this recipe.
Cut the cold polenta into sticks about 2 inches thick, like when you cut potatoes for frying. Heat some Pure Olive Oil in a frying pan. Once it's hot, fry the polenta sticks. Once ready, place them on paper towels to drain. Meanwhile, heat the Arrabbiata Tomato Sauce in a saucepan.
Serve the fried polenta accompanied by a small bowl of piping hot Arrabbiata Tomato Sauce, as you would chips and salsa.