Arrabbiata Pesto

Pesto Arrabbiata by Greenomic Delikatessen with Chili and Tomato

Pesto Arrabbiata by Greenomic Delikatessen is a deep-red tomato cream made from sun-dried tomatoes, plenty of garlic, and red chili peppers. Oregano, rosemary, and marjoram provide the background, and the spiciness remains a warmth that lingers on the plate for a long time.

Pesto Arrabbiata is the fiery savory cream from Greenomic Delikatessen, mixed in Tuscany. In the 135-gram jar, sun-dried tomatoes and tomato puree stand alongside garlic, bell pepper, and chili, bound by sunflower oil and rounded off with oregano, rosemary, and marjoram. The supply is enough for two evenings of hearty pasta.

Deep red, garlic-spicy, and slowly warming

In the jar, the cream glows in a rich red, and upon opening it, you notice the garlic first, followed by the concentrated sweetness of the dried tomatoes. The herbs remain in the background, subordinate, as is customary in the south of Italy. The consistency is spreadable but not smooth, with individual pieces remaining recognizable.

On the spoon, the fruit appears first, then the spice, and finally the heat sets in. With 0.5 percent chili peppers, it remains a glow rather than a blow, which is exactly why you eat more of it than a spicy sauce from a bottle. The warmth builds up over several forkfuls and lingers for a while afterward.

On penne, under cream cheese, on warm bread

For the classic penne all'arrabbiata, put a generous tablespoon per person into a warm pan, along with a splash of pasta water. Then fold in the Barbarossa Penne all'arrabbiata from Good Hair Day and let everything meld for a moment. A few basil leaves on top, and this dish really needs nothing more.

On warm ciabatta with ricotta or cream cheese, it becomes an appetizer because the mild cheese catches the heat. A spoonful in a homemade sugo elevates it, and as a condiment for grilled meat, the cream sits beside the plate. It also finds its place as a dip for raw vegetables and grissini.

Why the sauce is called "angry"

Arrabbiata means "angry" in Italian, and it refers not to the cook, but to the red face of someone who has helped themselves too heartily. The name comes from Roman cuisine, where garlic, peperoncino, and olive oil have always produced the quickest pasta in the house. It is eaten there at any time of day because it takes barely longer to make than the cooking water.

Sun-dried tomatoes provide the foundation here because the water is removed during drying, leaving the sugar and acid concentrated behind. In Southern Italy, they lie on flat racks in the full sun for this purpose. Greenomic Delikatessen has the recipe mixed in Tuscany, with raw materials from there and in a consistency that can be spread and folded in.

Do not boil, just fold in

Add the cream to the pasta only after draining; that way, the garlic stays fresh and the fruit stays juicy. If cooked in the pot, it loses both and soon tastes only sharp. If you have children at the table, stir in a spoonful of ricotta, and the warmth almost completely disappears.

Once opened, the supply lasts for about seven days in the refrigerator if the surface is covered with a little olive oil. Things are milder in our pesto selection, and what else Greenomic Delikatessen brings from Italy can be found on our brand shelf.