As you know, the night before the race we have to have carbohydrates. Some months ago we wrote about this matter on our blogs and we said that a lot of runners like pizza or potatoes the night before the race. This time I had pasta at dinner: penne arrabbiata, that’s its name. I write here below the recipe of this classic spicy pasta dish.
Heat 1 tablespoon extra-virgin olive oil in a large saucepan over medium-high heat. Add bacon (4 ounces finely diced), ½ small onion minced and 1 large garlic clove, minced. Cook, stirring occasionally, until the bacon begins to turn pink and the onion is translucent (about five minutes). Add crushed red pepper and cook until the bacon starts to brown. Add tomatoes and a pinch of sugar. Season with salt and ½ teaspoon crushed red pepper flakes and bring to a boll. Reduce heat to medium-low and cook partially covered about 30 minutes. Meanwhile, cook the “penne” (12 ounces) in plenty of salted water until al dente. Drain well and return to the pot. Add half of the sauce and cook, stirring, for one minute, Spoon into bowls, serving the remaining sauce and the freshly grated parmesan.
The recipe above written is something you can make in 30 minutes or less and you can get ingredients in a supermarket.
I hope all you’ll have a running and relaxing weekend.