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.
Pasta Arrabbiata
Ingredients
- 60 ml Olive Oil
- 4 Garlic Cloves Minced
- 3 g Dried Chilli Flakes
- 800 g Diced Tomatoes Canned
- Pinch of Sugar Optional
- 500 g Spaghetti
- Salt & Pepper To Taste
- Parmesan Cheese Grated
- Fresh Basil Torn
- Extra Virgin Olive Oil Drizzle To Finish
Method
- In a large pan, add the oil and garlic while the pan is still cold. Place over medium heat and sauté for 1 to 1½ minutes to infuse the oil. Don't brown the garlic.
- Add the chilli flakes and tinned tomatoes, increase the heat to high, and season to taste. Mix well and bring to a simmer. Add a small pinch of sugar (if using) to balance the acidity. Reduce the heat to low and simmer for 20 minutes, stirring regularly.
- Bring a large pot of salted water to a boil. Cook the pasta as per the packet instructions.
- Add the pasta into the sauce straight from the water, reserving some pasta water. Mix the pasta into the sauce, check for seasoning, and add reserved pasta water if you wish to thin the sauce down.
- Serve in bowls, grate over parmesan, add on basil leaves, and drizzle with extra virgin olive oil.
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
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