TNW × Riverbend Gardens: New Potato Arrabiata
Arabiata literally translates from Italian to angry and it refers to the chilis used to spice up the sauce. Some people like this sauce REALLY spicy, which isn't the case for me. I like just a little kick.
This type of sauce is usually used on pasta & served sans-veg but I really love it with Riverbend Gardens' new potatoes.
Now, it's easy to go overboard quickly in the spice department so I suggest you taste your hot pepper (just a little) before you put it in to gauge how hot it is. Sometimes you get a weaker one, so you can put it all in, sometimes it's insane how hot is is so you'd put less!
Keep in mind that if your dish is wayyy too hot, you can always add a dollop of coconut yogurt, heavy cream or yogurt to it. The fats will help lower the heat of the dish.
makes 4 portions
6 medium sized new potatoes, chopped
6-10 leaves of fresh basil, chopped
1 28 oz can diced tomatoes, crushed
1 t dried oregano
1 head of broccoli, chopped
2 green onions, sliced
1 head of garlic, minced
1 bell pepper, chopped
1 pint white mushrooms, chopped finely
1 red chili pepper, seeds removed & chopped
1 T olive oil
Note: you can replace the mushrooms by 1/2 lb of ground beef if you're in the mood for meat!
15 mins prep + 15 mins cooking
Start with a little olive oil, chili pepper, onion, garlic and the mushrooms (or meat) in a large pan over medium high heat.
Cook until the mushrooms have released their water, then add the potatoes.
Put a lid on & let the potatoes cook for about 7-8 minutes.
Stir from time to time so nothing sticks and when the potatoes begin to be tender add the diced tomato, broccoli, bell pepper & a little more olive oil.
Mix well then add the oregano & basil on top. Place the lid back on and cook for another 5-7 minutes.
Serve hot with yogurt on the side if the dish is too spicy!