Spicy Tomato Pasta or ‘All Arrabbiata is truly an angry pasta. There are many different types of chilies available – with many different degrees of heat. The Italian Peperoncino is traditionally one of these, but can be hard to find outside Italy. It is best to choose the one that suits your taste. But remember: Spicy Tomato Pasta should have heat.
Ingredients
- 350 g pasta spaghetti or penne pasta
- salt in the cooking water 1 tablespoon
Tomato sauce
- 4 chillies to taste
- 1 onion
- 3 cloves garlic
- 2 teaspoons oregano
- 1 teaspoon ground black pepper
- 1 teaspoon sugar
- 2 tablespoons lemon juice
- 1 can good quality tomato paste
- 2 tbsp olive oil
- 100 g grated parmesan cheese
Instructions
- Bring the pasta water to the boil. Salt generously. When the water boils, drop in the pasta.
- Peel and chop the onions, including the garlic, in a large pan. Put in the tomatoes, add the olive oil, roughly sprinkle the tomatoes.
- Pour the tomato chunks into the pan as well. Season with the rest of the sauce ingredients. Cook, slowly swirling, for ten minutes so that the water evaporates.
- Grate the parmesan cheese.
- Cook the pasta until crispy, or “al dente”. Pour off the water. Mix half of the grated parmesan into the tomato sauce, then pour the sauce into the pasta pot and mix well.
- Pile the Spicy Tomato Pasta on plates and finish with the parmesan.
Nutrition (values are an approximate guide)
Calories: 568kcal | Carbohydrates: 86g | Protein: 22g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 22mg | Sodium: 785mg | Potassium: 893mg | Fiber: 6g | Sugar: 12g | Vitamin A: 1314IU | Vitamin C: 80mg | Calcium: 290mg | Iron: 4mg
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Last Updated on June 11, 2022 by Flavorado
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