Spaghetti Arrabbiata (Spicy Italian Pasta)
Spaghetti arrabbiata is an easy pasta recipe with a spicy tomato sauce. All you need is 20 minutes, a few basic pantry staples, and fresh basil for a flavorful weeknight meal.
Ingredients
- 12 ounces spaghetti noodles
- 28 oz can San Marzano whole peeled tomatoes
- 3 tablespoons olive oil
- 5 garlic cloves, minced
- ½ white onion, diced
- 2 teaspoons red chili flakes
- 2 tablespoons tomato paste
- kosher salt and black pepper to taste
- 1 tablespoon dairy free butter (optional) use regular if not dairy-free
- fresh basil leaves
Instructions
- Cook pasta in a large pot of salted boiling water until al dente according to package instructions. Reserve 1/2 cup of the pasta water and drain the noodles.
- Add the contents of the can of San Marzano peeled whole tomatoes into a medium bowl. Use your hands to squeeze the tomatoes until they burst open. Set aside.
- Heat the olive oil in a large skillet over medium heat. Add in the minced garlic, chopped onion, and red chili flakes. Cook for about 3 minutes, stirring occasionally. Stir in the tomato paste and cook for another 2 minutes.
- Reduce to medium-low heat and add in the hand-crushed tomatoes along with the juice. Simmer for 5 minutes until the sauce has reduced some. Add in the butter if using and season to taste with kosher salt and black pepper.
- Transfer the al dente spaghetti to the skillet and use tongs to toss throughout the sauce. Add one or two tablespoons of the reserved pasta water if needed if the sauce appears to be a little too dry. Serve with fresh basil leaves and parmesan cheese (optional).
- Store leftover spaghetti arrabbiata in an airtight container in the fridge for up to 3 days.