Spaghetti Arrabiata

Spaghetti lr

Serves 2

Sometimes the simplest food can be the tastiest. If you don’t like this dish, there’s something wrong with you!

For the arrabiata sauce…
1 x 400g tin chopped tomatoes (as you’ll know by now, I use Mutti tomato pulp)
1 tablespoon tomato puree
2 tablespoons red wine vinegar
¼ tsp dried basil
½ tsp dried oregano
¼ tsp ground black pepper
A very generous pinch of dried chilli flakes – don’t skimp here, this dish is meant to be spicy hot
Salt to taste

Place all of the ingredients in a small saucepan, give them a good stir and bring to a gentle simmer. Cover and cook for 45 minutes. Keep an eye on it and add a splash of water if it starts to dry out.

This sauce can be made ahead and stored in the fridge or freezer until needed.

For the finished dish…
200g spaghetti (Rustichella is the best if you can get it)
2 tablespoons olive oil
60g coarsely grated parmesan cheese

Bring a large pan of salted water to a boil. Add the spaghetti and cook according to the instructions on the packet or until it is cooked to your liking (I always cook pasta for longer than it says on the packet as I don’t like it too al dente). Once it’s cooked, drain it and return it to the hot cooking pan. Stir in the olive oil then stir in the hot arrabiata sauce. Serve immediately and sprinkle with the parmesan.

Posted in Pasta Dishes, Recipes, Vegetarian Dishes.

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