Spaghetti Arrabiata

5 from 5 votes

Spaghetti Arrabiata makes a quick and easy vegetarian main dish using fresh herbs and vegetables. Cooked spaghetti is tossed with a spicy tomato sauce for a

Course Main Dish

Cuisine Italian

Keyword Spaghetti Arrabiata

Prep Time 10

Cook Time 10

Servings

Calories 327kcal

Author Shelby Law Ruttan

Equipment

Ingredients

375 grams dried spaghetti
3 medium fresh tomatoes , diced
1 medium onion , finely diced
6 large garlic cloves , chopped
2 tablespoons extra virgin olive oil , divided
2 teaspoons red chili pepper flakes , adjust according to heat tolerance
1 teaspoon sugar
1 teaspoon salt
½ teaspoon black pepper , optional
¼ cup torn fresh basil leaves
8 tablespoons finely shredded parmesan cheese

Instructions

Make the pasta

In a large pot of water, cook dried pasta according to package instructions until pasta is al dente. Drain, rinse, and return pasta to pot with ½ tablespoon of olive oil, tossing to coat. Set aside.

To make the arrabbiata sauce

In a large skillet, heat remaining olive oil over medium-high heat. Add the diced onion and garlic and saute for 2 minutes, until onion has softened.
Stir in the tomatoes, red pepper flakes, salt, pepper, and sugar. Bring tomato sauce to a boil. Reduce heat and simmer on low for 7 minutes. Add up to ¼ cup of water if needed.
Transfer the sauce to the pot with the cooked pasta. Toss to coat well.
Stir in the fresh basil and transfer pasta to serving dishes.
Top with freshly grated parmesan cheese and basil.

Nutrition