Simple Spaghetti Arrabiata
A delicious chunky spicy simple spaghetti arrabiata recipe using just eight ingredients and vegetarian-friendly, ready in under half an hour.
Servings: 4 people
Calories: 642kcal
Equipment
- 1 pot large
- 1 skillet large
- 1 sharp knife
- 1 set measuring spoons and cups
Ingredients
- 1 pound uncooked spaghetti
- 4 Tablespoons extra virgin olive oil
- 2 onions finely chopped
- 6 cloves garlic minced
- 1 red chili pepper finely chopped
- 28 ounces San Marzano crushed tomatoes
- ½ teaspoon fine salt (plus more for the pasta water)
- 1 handful fresh parsley leaves
Instructions
- Heat the olive oil in a large frying pan on medium-high heat,
- When the oil is hot, add the onion and cook for around five minutes, stirring often, until lightly browned and softened.
- Add the minced garlic and chili pepper and fry for another two minues, stirring often to prevent the garlic from overly browning or sticking.
- Add the crushed tomatoes and salt and stir until combined. Increase the heat to high until the mixture is bubbling and then reduce to medium to maintain at a lively simmer for fifeen minutes.
- Cook the spaghetti according to the package insructions, in well-salted water.
- When the sauce is nice and thick, take off the heat. Finely chop the parsley and add it and mix it in. Taste and adjust salt if needed. Drain the cooked spaghetti and add directly to the pan and toss with the sauce.
- Serve immediately, with optional grated parmesan, or cracked black pepper to top it with
Notes
If you can't get high-quality crushed tomatoes you can use whole and crush them by hand or using a potato masher. Polpa fine canned tomatoes are also great in this recipe.
Use a large medium spicy red chili pepper like cayenne, serrano, jalapeño, or Thai pepper. Remove the seeds and white ribs if you're sensitive to heat.
If you don't have fresh parsley you can leave it out or substitute it with fresh basil.
Leftovers can be stored in the fridge for up to four days. Reheat on the stove or using the microwave and add a little water to loosen the sauce.
Nutrition
Serving: 1plate | Calories: 642kcal | Carbohydrates: 107g | Protein: 19g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 564mg | Potassium: 975mg | Fiber: 9g | Sugar: 15g | Vitamin A: 620IU | Vitamin C: 41mg | Calcium: 115mg | Iron: 5mg