Pasta Arrabbiata (Spicy Tomato Pasta)
This easy Pasta Arrabbiata is a classic spicy tomato pasta sauce made with garlic, chili flakes and canned tomatoes. Coming together in around 20 minutes, it is a simple but incredibly flavorful pasta recipe perfect for any night of the week.
Servings: 2 people
Ingredients
- 200 grams dried pasta (or 300 grams fresh)
- 4 tablespoons extra virgin olive oil
- 4 garlic cloves, finely sliced
- ½ - 1 teaspoon red pepper flakes, see notes
- 1 x 400 gram can whole tomatoes
- 1 teaspoon salt
- 3 basil sprigs
- 1 teaspoons sugar (optional, see notes)
- Parmesan and flat leaf parsley to serve
Instructions
- Add the olive oil and garlic to a cold fry pan. Place over a medium-low heat and let the garlic gently come up to a sizzle and infuse the oil. About 4-5 minutes.
- Once gently sizzling, add the red pepper flakes and cook for 30 seconds. The garlic should not brown so adjust the heat if needed.
- Add the canned tomatoes, crushing them with a wooden spoon or potato masher. Swirl ½ cup water around the can to get all the tomato out and add to the pan.
- Bring to a gentle simmer then add the basil sprigs, the salt and the sugar if needed (see notes). Simmer gently for 15 minutes.
- In the meantime, cook your pasta in well salted water. If using dried pasta, undercook it by a minute from package instructions. Reserve a cup of pasta water before draining.
- Discard the basil sprigs then add the cooked pasta straight into the sauce with ¼ cup pasta water.
- Let the pasta gently bubble away for 1-2 minutes, tossing until glossy and well coated, adding more pasta water if needed.
- Serve with lots of freshly grated parmesan and chopped flat leaf parsley.
- This is a simple sauce so don't be afraid to season liberally.
Video
Notes
Red pepper flakes - (also known as chilli flakes) I used ¾ teaspoon but this really comes down to personal preference. Start with ½ teaspoon and add more if you like extra heat.
Tomatoes - This is a very simple sauce so the quality of your canned tomatoes makes a huge difference. Try and use whole Italian tomatoes, preferably San Marzano if you can find them. For a thicker and smoother sauce, blitz the tomatoes before adding them to the pan.
Pasta water - Always reserve some pasta water before draining. The starch in the water helps the sauce cling to the pasta and creates a glossy finish.
Seasoning - Proper seasoning is key in a simple tomato sauce. Make sure you generously salt your pasta water and taste the sauce before serving to adjust if needed.