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Easy Arrabbiata Pasta Recipe

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4.1 from 12 reviews

This Easy Arrabbiata recipe is a classic Italian pasta dish known for its spicy tomato sauce, made quickly with simple ingredients like garlic, fresh and dried chillies, and tomatoes. Perfect for a flavorful weeknight meal, it combines the heat of chillies with the rich taste of tomato and fresh basil, topped off with Parmesan cheese.

Ingredients

Pasta

  • 200 gm pasta of your choice

Sauce

  • olive oil, enough for sautéing
  • ½ onion, finely diced
  • 4-5 garlic cloves, thinly sliced
  • 1-2 fresh red chillies, finely chopped
  • 2-3 tsp chilli flakes
  • 1 cup cherry tomatoes
  • 1 tin whole peeled tomatoes (400 gm), preferably San Marzano tomatoes
  • Salt and freshly-ground black pepper, to taste
  • 1-2 tsp dried oregano (optional)
  • Pinch of sugar (optional)
  • fresh basil leaves, roughly torn
  • freshly-grated Parmesan, to serve

Instructions

  1. Cook the Pasta: Boil a large pot of water generously salted, then add the pasta and cook until just shy of al dente. Before draining, reserve 1 to 2 cups of the pasta cooking water to adjust the sauce consistency later.
  2. Sauté Aromatics: Heat olive oil in a large pan over medium heat. Add the finely diced onion and sauté until softened and translucent, about 3-4 minutes. Add the sliced garlic, chopped fresh chillies, and chilli flakes, cooking for another 1-2 minutes until fragrant but not browned.
  3. Cook Cherry Tomatoes: Add the cherry tomatoes to the pan, season with salt and freshly ground black pepper, then cover and cook until the tomatoes are juicy and blistered, approximately 5 minutes.
  4. Add Tinned Tomatoes: Pour in the whole peeled tomatoes from the tin, breaking them up with your spoon. Rinse the empty tomato tin with a splash of the reserved pasta water and add this to the pan. Bring the sauce to a gentle simmer, stirring occasionally.
  5. Season the Sauce: Add salt, pepper, and optional dried oregano and sugar to balance acidity. Taste and adjust seasonings as needed, ensuring a flavorful, slightly spicy sauce.
  6. Combine Pasta and Sauce: Add the drained pasta directly to the sauce in the pan. Toss everything together thoroughly so the pasta is evenly coated. Stir in the torn fresh basil leaves. Add more reserved pasta water a little at a time if the sauce feels too thick or to help it cling better to the pasta.
  7. Serve: Plate the pasta and finish generously with freshly grated Parmesan cheese. Serve immediately for best flavor and texture.

Notes

  • Use San Marzano tomatoes for the best authentic tomato flavor in the sauce.
  • The level of spiciness can be adjusted by adding or reducing fresh chillies and chilli flakes according to your preference.
  • Reserve pasta water is key to emulsify the sauce and achieve the perfect consistency.
  • If you prefer a smoother sauce, you can pulse the tinned tomatoes slightly with a spoon or blend partially before simmering.
  • Fresh basil added at the end gives a bright, fragrant finish to the dish.

Find it online: https://marthatasty.com/easy-arrabbiata-pasta-recipe/