Spicy Tomato Pasta
Pasta all'arrabbiata gets its character from the chilli, but choosing just the right chilli is everything. Peperoncino is a classic choice, but if you can't find it, you can use a mild red chilli or a stronger habanero, for example. Why not a smoky chipotle or a sweet jalapeño? Remember, the spiciness of the sauce determines the character of the whole dish - the degree of spiciness is entirely in your hands. A vegan, quick and really easy pasta that brings Italian warmth to your plate!
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.
Ravintoarvot (suuntaa antava opas)
Calories: 559kcalCarbohydrates: 84gProtein: 22gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 22mgSodium: 1364mgPotassium: 821mgFiber: 6gSugar: 11gVitamin A: 1100IUVitamin C: 47mgCalcium: 287mgIron: 3mg
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