Spaghetti All'Arrabbiatta 🌶️🍝
Spaghetti All'arrabbiata | The name of this dish refers to the “angry” heat of the chilli in it. My version won’t blow your socks off but of course, you can add more or less chilli flakes depending on your taste 🌶🍝
Serves: 2
Time: 30 mins
2 tbsp extra virgin olive oil
2 cloves of garlic, finely chopped
1 tbsp dried red chilli flakes
1 tbsp tomato puree
1 x 400g tins plum tomatoes
200g spaghetti
1 tbsp extra virgin olive oil
25g parmesan or pecorino, grated
Sea salt & freshly ground black pepper
Heat the olive oil in a large frying pan, add the garlic and cook until just turned golden brown.
Add the chilli flakes and cook for a minute, before adding the tomato puree and cook for another 2 minutes.
Blitz the tomatoes in a food processor and add to the pan. Bring to the boil before turning down to simmer over a low heat for 10 minutes.
Cook the pasta in a large pot of boiling salted water for 10 minutes or until al dente. Transfer into the pan with the sauce alongside the extra virgin olive oil.
Season to taste and serve with grated parmesan or pecorino on top.