The Angry Arrabbiata Pasta That's The Perfect Weekday Meal.
Learn how to make this angry pasta that requires minimal effort & ingredients. This arrabbiata pasta is the perfect go-to meal if you’re in a rush or want to make bulk amounts for work lunches, picnics, gatherings & so on. Please enjoy the quick instructions & recipe.
Ingredients
- 60ml (¼ Cup) - Olive Oil
- 4 - Garlic Cloves, Minced
- 1 ½ tsp (3g) - Chilli Flakes
- 800g (1.7lbs) - Tinned Diced Tomato
- Small Pinch Of Sugar (Optional)
- 500g (1.1lbs) - Pasta Of Your Choice (I Used Spaghetti)
- Seasoning To Taste
- Parmesan Cheese To Garnish
- Basil Leaves To Garnish
- Extra Virgin Olive Oil To Finish
Instructions
- Place a large pan over high heat & whilst the pan is still cold add in the oil & garlic. Saute for 1 to 1 ½ minutes to infuse the oil. Don't brown the garlic.
- Add in the chilli flakes and tinned tomatoes & season to taste. Mix well & bring to a simmer. Add in a small pinch of sugar (if using) to balance the acidity. Reduce heat to low & simmer for 20 minutes, stirring regularly.
- Bring a large pot of salted water to a boil. Cook pasta as per the packet instructions.
- Add the pasta into the sauce straight from the water, reserve some pasta water. Mix the pasta into the sauce, check for seasoning & add in reserved pasta water if you wish to thin the sauce down.
- Serve in bowls, grate over parmesan, add on basil leaves & drizzle with extra virgin olive oil.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Pasta Arrabiata Storage Instructions
This pasta arrabbiata will last up to 4 days in the fridge and 6 months in the freezer, both stored in an airtight container.
Pasta Arrabiata Reheating Instructions
To reheat, place it in a pan over medium-high, and whilst mixing it regularly, allow it to get nice and hot. It can also be reheated in a microwave. If frozen, allow it to thaw in the fridge overnight.
Watch How To Make The Recipe
Did You Like This Recipe?
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My sister is vegetarian so this recipe is perfect, thanks for the recipe
It’s a pleasure, Joselin.