We both have a love for pasta and tomatoes and over the years have come to really enjoy spicy food. We’ve played about with the quantities for this arrabbiata recipe and recommend at least one teaspoon of chilli flakes if you like a bit of heat! If you don’t have any fresh tomatoes, don’t worry…we just like to bulk it up a bit and if you have quite ripe tomatoes, this is a good dish to use them up in.
We do try to have at least one vegetarian meal a week and so we usually end up having this at least once or twice a month. We’ve literally always got all of the ingredients so it’s become one of our go-to recipes.
It’s really quick and easy to make and is on the table in 30 minutes.
Double the recipe if you want leftovers for lunch the next day or another evening meal during the week.
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Ingredients
- 1 onion chopped
- 2 cloves garlic sliced
- 1 tbsp of olive oil
- 400g can plum or chopped tomatoes (San Marzano is the best!)
- 2 fresh tomatoes roughly chopped (or 8 baby cherry/plum tomatoes halved)
- 3.5g chilli flakes (we like a nice heat to it!)
- 200g pasta of your choice fresh or dried
- salt and freshly ground black pepper
- freshly grated parmesan to serve
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Instructions
- Heat the olive oil in a saucepan on a medium to low heat and add the garlic, fry for one minute and then add the chopped onion and chilli flakes and fry until softened, approx. 5 minutes.
- Then add the tomatoes and break them down (if they’re plum tomatoes) and if you’re adding fresh tomatoes, add these now and season the sauce, to taste.
- Cover and simmer for 20 minutes
- Cook the pasta as per the packet instructions, drain and add to the tomato sauce - we used fresh penne pasta.
- Serve with the freshly grated parmesan.
- Enjoy…we like to serve either with our focaccia, garlic bread or crusty bread with oil…you need to be able to soak up all of the lovely tomato sauce!!
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Arrabbiata
Ingredients
- 1 onion chopped
- 2 cloves garlic sliced
- 1 tbsp olive oil
- 400g can plum or chopped tomatoes San Marzano is the best!
- 2 fresh tomatoes roughly chopped (or 8 baby cherry/plum tomatoes halved)
- 3.5g chilli flakes we like a nice heat to it!
- 200g pasta of your choice fresh or dried
- salt and freshly ground black pepper
- freshly grated parmesan to serve
Instructions
- Heat the olive oil in a saucepan on a medium heat and add the garlic, fry for one minute and then add the chopped onion and chilli flakes and fry until softened, approx. 5 minutes.
- Then add the tomatoes and break them down (if they’re plum tomatoes) and if you’re adding fresh tomatoes, add these now and season the sauce, to taste.
- Cover and simmer for 20 minutes
- Cook the pasta as per the packet instructions, drain and add to the tomato sauce - we used fresh penne pasta.
- Serve with the freshly grated parmesan.
- Enjoy…we like to serve either with our focaccia, garlic bread or crusty bread with oil…you need to be able to soak up all of the lovely tomato sauce!!
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