Arrabbiata sauce is one of the easiest sauces to make at home, with only five key ingredients needed – garlic, basil, chilli, passata, and olive oil. I’m always surprised how popular the ready-made arrabbiata sauces are, because it’s just so much easier and cheaper to do it yourself!
This dish is great any time of year, but even better when tomatoes are in season – I like to add a handful of baby plum tomatoes into the sauce for a little extra pizzazz.
Pasta has been my favourite food since I was small, and while I do sometimes like to make my own pasta, this recipe is made even speedier with dried pasta. Give it a go – it’s great as a comfort dish, or even as the main at a summer dinner party.
Spaghetti In Arrabbiata Sauce Recipe
Serves 6 – 30 minutes – 1 of your 5 a day – Vegan
Ingredients:
- 150ml extra virgin olive oil*
- 2 red chillis*
- 4 garlic cloves
- 30g fresh basil*
- 1kg passata*
- 10 baby plum tomatoes*
- 500g spaghetti*
- Salt
- (Optional) Parmesan
Method:
- Start by preparing your ingredients: peel and chop the garlic. Wash the basil, separate the leaves, and finely chop the stalks. Finely slice the chilli pepper (if you prefer a milder dish, remove the seeds).
- In a large frying pan, heat the olive oil. Add the chilli, garlic, and basil stalks to the pan. Leave to infuse for 1-2 minutes.
- Add the passata, baby plum tomatoes, and basil leaves. Turn down to simmer for at least 10 minutes.
- Meanwhile, fill a saucepan with water and bring to the boil. Add 3 tsp salt to the pan (1/2 tsp per person). Once boiling, add the spaghetti and cook until soft. Drain and portion out onto plates.
- Spoon on top the arrabbiata sauce and twirl a fork through each portion to mix. Optionally add parmesan shavings over the dish and serve.
Let me know what you think if you try this recipe – it’s a firm dinnertime favourite!
