Ingredients: 2 red chillies, chopped 6 cloves garlic chopped 1 tbsp chilli flakes (or cayenne/chilli powder – to taste) Salt & pepper 1 tin chopped tomatoes (blended or use passata) Fresh basil leaves – handful 1 tbsp olive oil 1 cup pasta water 1 tsp sugar (optional, to balance at the end) Cooked pasta of choice (I used rigatoni)
To garnish: Fresh basil leaves Cheese of your choice(I used parmigiano reggiano)
Method: Heat olive oil and sauté garlic and chillies till fragrant. Add chilli flakes, then stir in the blended tomatoes. Season with salt and pepper, and let it simmer till rich and thick. Toss in fresh basil, followed by your pasta and pasta water. Add a pinch of sugar only if it’s tasting too sharp. Finish with more basil and a good handful of cheese.
2 Comments
🍝 Spicy Arrabiata Pasta
Simple. Spicy. Bold. Properly satisfying.
Ingredients:
2 red chillies, chopped
6 cloves garlic chopped
1 tbsp chilli flakes (or cayenne/chilli powder – to taste)
Salt & pepper
1 tin chopped tomatoes (blended or use passata)
Fresh basil leaves – handful
1 tbsp olive oil
1 cup pasta water
1 tsp sugar (optional, to balance at the end)
Cooked pasta of choice (I used rigatoni)
To garnish:
Fresh basil leaves
Cheese of your choice(I used parmigiano reggiano)
Method:
Heat olive oil and sauté garlic and chillies till fragrant.
Add chilli flakes, then stir in the blended tomatoes.
Season with salt and pepper, and let it simmer till rich and thick.
Toss in fresh basil, followed by your pasta and pasta water.
Add a pinch of sugar only if it’s tasting too sharp.
Finish with more basil and a good handful of cheese.
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Not traditional, but I once made it with ground dry chipotles and it was delicious.