Spicy Arrabbiata Pasta Recipe with Sun-Dried Tomatoes
Description
The Spicy Arrabbiata Pasta with Sun-Dried Tomatoes is a zesty, flavorful dish that combines the rich taste of ripe tomatoes, a kick of red chili, and the aromatic fragrance of fresh basil leaves. A perfect blend of spicy, savory, and tangy elements, this simple yet wholesome recipe can be prepared in no time, making it an ideal choice for weeknight dinners or even packed lunches. Even kids love the combination of pasta and a flavorful sauce. With the added depth of sun-dried tomatoes, this dish has a touch of elegance that elevates the traditional Arrabbiata. Ready in about 30 minutes, this dish offers an authentic Italian experience with minimal effort.
Cuisine
Italian
Course
Dinner
Diet
Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Durum Wheat Spaghetti Pasta | 300 grams (penne or spaghetti) |
| Garlic | 4 cloves, finely chopped |
| Tomatoes | 500 grams |
| Dried Oregano | 1 teaspoon |
| Red Chili Powder | 1 teaspoon (or to taste) |
| Sun-Dried Tomatoes | 1/4 cup (look for ones soaked in oil) |
| Salt | To taste |
| Extra Virgin Olive Oil | 2 tablespoons |
| Basil Leaves | 2 sprigs, roughly torn |
Preparation Time
10 minutes
Cooking Time
60 minutes
Instructions
-
Prepare the Ingredients: Begin by prepping all the ingredients. Blanch the tomatoes by immersing them in boiling water for about 5 to 8 minutes until you notice the skin cracking. Once done, remove from the water and allow them to cool slightly.
-
Peel and Puree the Tomatoes: Once the tomatoes are cool enough to handle, peel off the skin and roughly puree them in a blender or food processor. Set the tomato puree aside.
-
Cook the Pasta: In a large saucepan, bring water to a boil and add salt. Add the spaghetti or penne pasta and cook until al dente, about 8-10 minutes. Once done, drain the pasta and rinse it under cold water to prevent overcooking. Toss the pasta in a little extra virgin olive oil to keep it from sticking.
-
Make the Sauce: In a wok or deep skillet, heat 2 tablespoons of extra virgin olive oil over medium heat. Add the chopped garlic and sauté until the garlic becomes fragrant, but be careful not to let it burn.
-
Simmer the Arrabbiata Sauce: Add the tomato puree to the wok along with dried oregano, red chili powder, and salt. Bring the sauce to a boil. Once boiling, reduce the heat to low and allow it to simmer for about 10 minutes until it thickens and becomes a rich, luscious red sauce. Taste and adjust the seasoning by adding more salt or chili powder if needed.
-
Combine the Pasta and Sauce: Add the sun-dried tomatoes to the sauce, stirring to combine. Then, toss in the cooked pasta. Turn up the heat to medium-high and toss everything together so that the pasta is well coated with the spicy sauce.
-
Finish and Serve: Once the pasta is coated evenly with the sauce, turn off the heat. Stir in the freshly torn basil leaves for a burst of aromatic freshness.
-
Serve: Plate the pasta and serve it hot. For a complete meal, pair the Spicy Arrabbiata Pasta with a glass of wine and a refreshing Summer Lettuce Salad. Enjoy a delightful Italian-inspired dinner perfect for a weeknight meal.
Tips for the Perfect Spicy Arrabbiata Pasta
- Sun-Dried Tomatoes: Look for sun-dried tomatoes that are packed in oil for an extra boost of flavor. If you prefer, you can even chop them up a bit more for a finer texture.
- Pasta Choice: While the recipe calls for spaghetti or penne, feel free to use any pasta shape you prefer. Fusilli, farfalle, or rigatoni work well too.
- Adjust the Spice Level: The level of spice can be easily customized. If you like it milder, reduce the red chili powder, or leave it out altogether. For extra heat, feel free to add a pinch of crushed red pepper flakes when making the sauce.
This Spicy Arrabbiata Pasta with Sun-Dried Tomatoes is not only a quick and satisfying meal but also a perfect dish to bring the warmth and bold flavors of Italy to your dining table.
