Spaghetti Arrabbiata

Quick and easy to make, but packed with flavour, Spaghetti Arrabbiata is made with just a handful of simple ingredients and takes only 20 minutes – perfect for busy weeknight evenings!

Course Main Course, Pasta

Cuisine British, Fusion, Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 347kcal

Author Eb Gargano

Ingredients

300 g spaghetti
1 tablespoons olive oil
4 cloves garlic grated or crushed
½-1 teaspoon dried chilli flakes or to taste, see Note 1
400 g tin chopped tomatoes or passata if you prefer a smoother sauce
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
2 tablespoons fresh parsley or basil chopped (plus extra for garnish – optional)
Grated parmesan optional

Metric - US Customary

Instructions

Cook the spaghetti according to packet instructions / your own preferences. When cooked to your liking, drain reserving a little of the pasta water.
Meanwhile, place the olive oil, garlic and chilli flakes in a medium frying pan. Put on a low heat and fry for 1 minute. Stir occasionally. Do not let the garlic burn!
Next, add the chopped tomatoes, salt and pepper. Turn the heat up and bring to the boil, then turn right down and cook for 10 minutes over a low heat, stirring occasionally.
Tip the drained pasta into the sauce along with a couple of tablespoons of pasta cooking water and the 2 tablespoons of chopped parsley or basil. Stir thoroughly to combine.
Serve sprinkled with the cheese and extra parsley/basil.

Notes

How much chilli you use is a very personal thing, depending on how hot like your food, and also which brand you use makes a difference. Personally I find ½ Schwartz chilli flakes to be enough to give this dish a good ‘kick’ without the chilli overpowering everything else, but if you like your food hot, I recommend using more. You can also use fresh chilli if you prefer.
Suitable for freezing (sauce only).
Nutrition information is approximate and meant as a guideline only.

Nutrition