Spaghetti Arrabbiata

This classic pasta dish has a spicy kick and comes together in less than 30 minutes!

Course Main Dish

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 338kcal

Author Ashley C.

Ingredients

8 ounces spaghetti pasta
1 tablespoon extra virgin olive oil
1/2 white onion
3 cloves garlic minced
28 ounces whole peeled tomatoes
1/4 cup fresh basil roughly chopped
2-3 teaspoons crushed red chili flakes
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup Parmesan cheese freshly grated

Instructions

Bring a large pot of salted water to a boil, cook the spaghetti according to the package instructions until al dente, drain and set aside.
While the pasta is boiling, heat olive oil in a large pan over medium heat. Add the onions and sauté until translucent, about 4 minutes.
Add the garlic and cook for 30 seconds, until fragrant.
Mix in the tomato, basil, red chili flakes, oregano, salt and pepper and sauté for 5 minutes then use a potato masher to mash down the tomato chunks as much as possible.
Bring the sauce to a simmer and cook for 20 minutes or until the desired consistency is reached.
Stir in the Parmesan until it is fully melted then add the spaghetti and toss until all of the pasta is fully coated.
Serve with freshly grated Parmesan cheese, if desired.

Notes

Storage: Store leftover spaghetti with arrabbiata sauce in an airtight container in the refrigerator for up to 4 days. Or store leftovers in a freezer safe container in the freezer for up to 3 months.

Nutrition