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recipes

Spaghetti all’Arrabiata

This pasta recipe is a great one to have up your sleeve - it's made almost entirely from storecupboard ingredients, it's super-quick to make and yet still has a satisfying depth of flavour

30 2
Spaghetti all’Arrabiata | DonalSkehan.com, This pasta recipe is a great one to have up your sleeve - it's made almost entirely from storecupboard ingredients, it's super-quick to make and yet still has a satisfying depth of flavour

recipes

Spaghetti all’Arrabiata

This pasta recipe is a great one to have up your sleeve - it's made almost entirely from storecupboard ingredients, it's super-quick to make and yet still has a satisfying depth of flavour

Saturday, March 3, 2018
US / METRIC

2 tbsp extra virgin olive oil

2 cloves of garlic, finely chopped

1 tbsp dried red chilli flakes

1 tbsp tomato puree

1 x 400g tins plum tomatoes

200g spaghetti

1 tbsp extra virgin olive oil

25g parmesan or pecorino, grated

2 tbsp extra virgin olive oil

2 cloves of garlic, finely chopped

1 tbsp dried red chilli flakes

1 tbsp tomato puree

1 x 14oz tins plum tomatoes

7oz spaghetti

To serve:

1 tbsp extra virgin olive oil

1/4cup parmesan or pecorino, grated

Large frying pan

Food processor

Large pot

30 mins
Serves 2

The name of this dish refers to the “angry” heat of the chilli in it. My version won’t blow your socks off but of course, you can add more or less chilli flakes depending on your taste.

Heat the olive oil in large frying pan, add the garlic and cook until just turning golden brown.
Add the chilli flakes and cook for a minute. Add the tomato puree and cook for another 2 minutes.
Blitz the tomatoes in a food processor with the tomato puree and then add to the pan. Bring to the boil and simmer over a low heat for 10 minutes.
Cook the pasta in a large pot of boiling salted water for 11 minutes or until al dente. Transfer into the sauce and toss with the extra virgin olive oil.
Season to taste. Serve with grated parmesan or pecorino on top.
30 mins
Serves 2

Ingredients
US / METRIC

2 tbsp extra virgin olive oil

2 cloves of garlic, finely chopped

1 tbsp dried red chilli flakes

1 tbsp tomato puree

1 x 400g tins plum tomatoes

200g spaghetti

1 tbsp extra virgin olive oil

25g parmesan or pecorino, grated

2 tbsp extra virgin olive oil

2 cloves of garlic, finely chopped

1 tbsp dried red chilli flakes

1 tbsp tomato puree

1 x 14oz tins plum tomatoes

7oz spaghetti

To serve:

1 tbsp extra virgin olive oil

1/4cup parmesan or pecorino, grated

You'll Need

Large frying pan

Food processor

Large pot

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