Spaghetti Arrabiata

This is the best and easiest spaghetti arrabiata recipe! A rich tomato sauce with fiery chilli and fresh basil, that’s perfect for any night of the week. Direct from my Italian Nonna’s kitchen to yours!

Course Dinner

Cuisine Italian

Diet Vegan

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 367kcal

Author Jess & Dan

Ingredients

Olive oil
1 onion – finely chopped
6 cloves garlic – minced
2 teaspoon dried red chilli flakes
800 g peeled plum tomatoes – canned
300 g dried spaghetti
0.5 cup fresh basil – torn or roughly chopped
Salt – to taste
1 teaspoon sugar – optional

Metric - US Customary

Instructions

Pour a good splash of olive oil into a large pot and bring up to a medium heat.
Olive oil
Add the onion and gently cook for roughly 5 minutes until translucent and softened.
1 onion
Pop in the garlic and dried chilli flakes. Stir for 1 minute.
6 cloves garlic, 2 teaspoon dried red chilli flakes
Pour the tinned plum tomatoes into the pan. Stir well, and then bring up to the boil, and reduce to a gentle simmer for 10 minutes.
800 g peeled plum tomatoes
Now, grab a potato masher, or alternatively a wooden spoon, to carefully help the tomatoes to break down. Gently mash the tomatoes until crushed.
Simmer for another 50 minutes, stirring occasionally. Keep the pot uncovered.
Just before the arrabiata sauce is ready, cook the spaghetti according to the packet instructions. It should take around 10 minutes. Once cooked, drain the spaghetti but don’t rinse it.
300 g dried spaghetti
Season the sauce generously with salt, sugar (optional, but recommended) and stir in the chopped fresh basil.
Salt, 1 teaspoon sugar, 0.5 cup fresh basil
Finally, stir the cooked spaghetti through the arrabiata sauce until well coated.

Notes

Increase or decrease the amount of chilli flakes to your taste. The dish is moderately spicy with two teaspoons of chilli flakes.
Sugar balances out the acidity of tomatoes, so we recommend adding it.
Use San Mazarno tomatoes if you can find them, this is traditional.
Fresh parsley can be used instead of fresh basil.
If freezing, freeze only the arrabiata sauce and add spaghetti once defrosted and reheated.
Keeps in the fridge for 4 days in an airtight container.

Nutrition