Spaghetti Arrabbiata
This classic pasta dish has a spicy kick and comes together in less than 30 minutes!
Servings: 4
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
Calories: 338kcal | Carbohydrates: 54g | Protein: 14g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 9mg | Sodium: 796mg | Potassium: 574mg | Fiber: 5g | Sugar: 7g | Vitamin A: 716IU | Vitamin C: 20mg | Calcium: 244mg | Iron: 3mg