Spaghetti Arrabiata – Classic Spicy Italian Pasta Recipe
Dive into the bold flavors of Italy with this Spaghetti Arrabiata recipe, a quintessential dish for spice enthusiasts. This pasta brings together the earthiness of garlic, the sweetness of ripe tomatoes, and the fiery kick of red chili flakes for a meal that’s equal parts simple and satisfying. Perfect for a summer dinner, this dish pairs beautifully with a light salad and a glass of wine. Here’s how to make it at home.
Ingredients
| Ingredient | Quantity |
|---|---|
| Spaghetti Pasta (wheat) | 350 grams |
| Tomatoes (finely chopped) | 500 grams |
| Basil leaves (torn) | 1/4 cup |
| Garlic (finely chopped) | 6 cloves |
| Onion (finely chopped) | 1 |
| Extra Virgin Olive Oil | 2 tablespoons |
| Red Chili Flakes | 2 teaspoons |
| Sugar | 1/2 teaspoon |
| Salt and Pepper | To taste |
| Parmesan Cheese | For garnish |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 480 kcal |
| Carbohydrates | 76 grams |
| Protein | 14 grams |
| Fat | 12 grams |
| Dietary Fiber | 6 grams |
| Sodium | 220 mg |
| Vitamin C | 22% DV |
| Iron | 18% DV |
| Calcium | 6% DV |
Instructions
| Step | Instruction |
|---|---|
| 1 | Fill a stock pot with water and add a teaspoon of salt. Bring the water to a rolling boil. |
| 2 | Add the spaghetti pasta and cook until al dente (firm to the bite). Drain and rinse the pasta under cold water to stop cooking. Set aside. |
| 3 | Drizzle a little olive oil over the spaghetti to prevent it from sticking, and set it aside. |
| 4 | In a large pan or wok, heat the extra virgin olive oil over medium heat. |
| 5 | Add the finely chopped onion and garlic. Sauté until the onion is translucent and the garlic is fragrant, about 2-3 minutes. |
| 6 | Stir in the chopped tomatoes, red chili flakes, salt, and sugar. Sauté until the tomatoes soften, about 10-15 minutes, occasionally mashing them for a smoother texture. |
| 7 | Add torn basil leaves, and pour in 1/4 to 1/2 cup water if the sauce is too thick. Continue to cook until the sauce reaches a thick, saucy consistency. |
| 8 | Taste the sauce, adjusting salt, sugar, and chili as desired. Bring it to a gentle boil, then reduce the heat slightly and simmer for another 5 minutes. |
| 9 | Add the cooked spaghetti to the pan and toss for 3-4 minutes until it’s fully coated with the Arrabiata sauce. |
| 10 | Serve immediately in warm bowls, garnished with freshly grated Parmesan cheese. Pair with a refreshing Papaya Parsley Salad and enjoy with a glass of wine. |
Tips for Perfect Arrabiata Sauce
- Use Fresh Tomatoes: Fresh, ripe tomatoes yield the best flavor. If they’re out of season, canned tomatoes can work well too.
- Al Dente Pasta: Ensure the pasta is cooked until just al dente to hold up to the sauce’s texture and not turn mushy.
- Control the Spice Level: Adjust chili flakes to taste. Arrabiata is meant to be spicy, but you can modify it based on your preference.
- Finish with Fresh Basil and Parmesan: Both add a delightful freshness and contrast to the spicy sauce.
