Tomato All’arriabiata

Servings: 4 servings

Dosha: Vk-p+

Season: Summer

In late summer, we are blessed with abundant tomatoes and peppers . In moderation, these warming ingredients complement late-summer flavors and are great for entertaining guests. In the summer months I cook this in a cast iron pan in the bbq or pizza oven. The high heat really works here. Because nightshades can overheat the system, those with Pitta imbalances should enjoy this dish mindfully or as a side dish rather than a main course . You can keep this vegan/vegetarian by adding mushrooms or serving with rustic bread, or add your protein of choice, such as chicken. Add your mushrooms or protein of choice in the beginning and build from there. To keep this recipe as light as possible you can omit the onions or garlic or caramelize them both for digestibility.

Ingredients:

3 tbsp Ghee or extra-virgin olive oil
1 red onion, sliced into thin strips
½ fennel bulb, finely diced
3 garlic cloves, smashed or left whole
2 Jimmy Nardello or shishito peppers, sliced into big strips
2–3 large fresh summer tomatoes, crushed
2 sprigs fresh marjoram or oregano
1 bay leaf
½ tsp red chili flakes (adjust to taste, or omit for lower Pitta)
½ lemon, juiced
Salt and freshly ground black pepper, to taste
Fresh parsley and marjoram leaves, finely chopped (for garnish)

Instructions

Heat the ghee or olive oil in an oven-safe skillet or Dutch oven over medium heat. Add the sliced red onion, diced fennel, and garlic. Cook for 5–7 minutes until softened and translucent.
Stir in the sliced peppers, bay leaf, marjoram/oregano sprigs, and chili flakes. Sauté for another 2–3 minutes until fragrant.
Stir in the crushed tomatoes and a pinch of salt. Bring the mixture to a gentle simmer.
Transfer the skillet to a preheated oven at 375°F (190°C) and roast uncovered for 20–25 minutes until the sauce has thickened and the flavors are deeply concentrated.
Remove from the oven and discard the bay leaf and herb sprigs. Stir in the fresh lemon juice and adjust salt to taste. Garnish with freshly chopped parsley and marjoram.

Serving Suggestions

To keep this dish light and balancing, serve over warm polenta or grain of choice (like basmati rice). It can also be enjoyed as a standalone stew depending on your digestive strength (Agni)