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Cover - Spaghetti all’Arrabiata

Spaghetti all’Arrabiata

30 mins
302 cals per serving
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Donal's Notes

The name of this dish refers to the “angry” heat of the chilli in it. My version won’t blow your socks off but of course, you can add more or less chilli flakes depending on your taste.

Ingredients

extra virgin olive oil
extra virgin olive oil
garlic
garlic
chilli flakes
chilli flakes
tomato purée
tomato purée
tinned plum tomatoes
tinned plum tomatoes
spaghetti
spaghetti
Parmesan cheese
Parmesan cheese

Equipment

Chopping board
Chopping board
Knife
Knife
Large frying pan
Large frying pan
Wooden spoon
Wooden spoon
Food processor
Food processor
Large pot
Large pot
Colander
Colander
Microplane
Microplane
Tongs
Tongs

Method

1

Blitz the tomatoes in a food processor with the tomato puree.

2

Cook the pasta in a large pot of boiling salted water for 11 minutes or until al dente.

3

Heat olive oil in a large frying pan and add the finely chopped garlic and cook until just turning golden brown.

Add the chilli flakes and cook for a minute.

4

Add the blitzed tomato to the pan. Bring to the boil and simmer over a low heat

for 10 minutes.

5

Transfer the pasta into the sauce, drizzle with some olive oil and toss together.

Season to taste.

6

Serve with grated parmesan or pecorino on top.

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