One month of the year down- already!. We’re into February and the first ever Valentine’s countdown on this blog begins today!
I have tested and tried, tossed restlessly countless nights dreaming of desserts and ingredients, fractions and ratios, weighed a couple dozen potential dishes and finally, finally have brought these for you to enjoy with your Valentine this year.
Now hubby and I don’t tend to do gifts and flowers. Last year, however, he made dinner for us (awww), which actually happened to be the first time he cooked for me! Being crazy about food, a special dessert is as far as Valentine’s goes in this house!
Which doesn’t mean I don’t enjoy this holiday any less- it’s actually one of my favorites! Your joy, is mine. I love hearing stories of how others valentine’s go and their plans and sometimes, very humorous fails which they find make great stories with time!
Valentines, like many (or all) other holidays revolves at least partially around food. Dinners, desserts, breakfast. Not entirely sure how lunch got left off the romantic food train but I think it’s a shame! Have my man chop up and put together a salad for this afternoon meal and I’ll go gaga over it!
However, this Cocoa Penne Arrabiata is sensational.
I mean, this is what pasta fantasies are made of.
Just. Look. At. It.
Now, this is cocoa pasta, as in it’s got more of a bittersweet flavor, courtesy of the cocoa, then sweet. Not bittersweet overpowering. The Arrabiata sauce is packed with flavours and pairs wonderfully with the cocoa.
Just imagine the bittersweet notes of cocoa laced through the spicy, juicy Arrabiata sauce with just the right amount of fresh basil cutting through it.. In two words?
This is the perfect dinner to tuck into with your Valentine- it’s light and turns up the heat- before you move on to indulge in a delectable dessert.
If you try out this recipe, please let me know! Tag me on instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all!♥
Cocoa Penne Arrabiata
Yield: 2 large servings
Recipe adapted from Hotel Chocolat
1 package Hotel Chocolat Cocoa Pasta or 250 gms of any other cocoa pasta
2 tbsp. chilli oil
1 tsp garlic paste
1 medium onion, finely chopped
2 tbsp. tomato puree
1 tsp sugar
1/4 tsp red chilli flakes
1 tbsp. lemon juice, freshly squeezed
2 medium tomatoes, finely chopped
salt to taste
Fresh basil, finely sliced/shredded
- Cook pasta according to instructions in a large pot of salted boiling water. Drain and set aside.
- In a large wok, over medium heat, warm chilli oil. Add the garlic paste and stir, till fragrant. Add in the onions and cook, stirring often, till translucent.
- Add the tomato puree, mix to combine and cook for about 1 minute. Add the sugar, lemon juice and chilli flakes. Stir.
- Add the chopped tomatoes and a sprinkle of salt, according to taste. Keep heat on low and bring sauce to a simmer. When it has slightly thickened, turn off heat and toss in the pasta to combine. Garnish with basil and serve hot.