Spaghetti all’Arrabiata
Equipment
- Chopping board
- Knife
- Large frying pan
- Wooden spoon
- Food processor
- Large pot
- Colander
- Microplane
- Tongs
Ingredients
- 4 tbsp extra virgin olive oil
- 4 cloves garlic finely chopped
- 2 tbsp chilli flakes
- 2 tbsp tomato purée
- 2 400g tinned plum tomatoes
- 400 g spaghetti
- 50 g Parmesan cheese or pecorino (Grated)
Instructions
- Blitz the tomatoes in a food processor with the tomato puree.
- Cook the pasta in a large pot of boiling salted water for 11 minutes or until al dente.
- 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.
- Add the blitzed tomato to the pan. Bring to the boil and simmer over a low heatfor 10 minutes.
- Transfer the pasta into the sauce, drizzle with some olive oil and toss together.Season to taste.
- Serve with grated parmesan or pecorino on top.
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.
Nutrition
Calories: 302kcal
Tried this recipe?Let us know how it was!