Arrabbiata
The Quirky Foodster Team
Ingredients
- San Marzano tomatoes, crushed — 800 g (28 oz can)
- Extra-virgin olive oil — 60 ml (1/4 cup)
- Garlic cloves, sliced — 4
- Dried red chilli peppers, crumbled — 2-3
- Fresh parsley, chopped — 10 g (2 tbsp)
- Salt — 5 g (1 tsp)
Method
- Heat olive oil in a wide saucepan over medium heat; add garlic and chilli, cook 1-2 minutes until fragrant, not
- browned.
- Add crushed tomatoes and salt; bring to a simmer.
- Cook uncovered 20-25 minutes, stirring occasionally, until thickened.
- Stir in fresh parsley just before serving.
- Adjust chilli heat and salt to taste.
Cultural Background: Meaning 'angry' in Italian for its spicy kick, arrabbiata hails from Rome and Lazio, built simply on tomatoes, garlic, olive oil and generous dried chilli, traditionally tossed with penne.
Tips: • Remove chilli seeds for a milder version, or add extra whole dried chillies for more heat. • Toast the dried chilli briefly in the oil before adding tomatoes to deepen its flavour.
Variations: • Add a splash of white wine with the garlic for extra depth. • Add pancetta for a heartier, non-vegetarian version.
Storage: Refrigerate up to 5 days, or freeze up to 3 months.
Reheating: Reheat gently over low heat, stirring occasionally. Nutrition (per serving) Approx. 65 kcal, 1.5 g protein, 4.5 g fat, 5.5 g carbohydrate per 100 ml serving.
FAQs: How spicy is arrabbiata traditionally? Noticeably spicy — the name literally means 'angry' — though heat can be adjusted to taste. What pasta is it traditionally served with? Penne all'arrabbiata is the classic pairing.
- San Marzano tomatoes, crushed — 800 g (28 oz can)
- Extra-virgin olive oil — 60 ml (1/4 cup)
- Garlic cloves, sliced — 4
- Dried red chilli peppers, crumbled — 2-3
- Fresh parsley, chopped — 10 g (2 tbsp)
- Salt — 5 g (1 tsp)
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