If you’re looking for an easy meat free meal then why not try this spaghetti arrabbiata. It’s spicy, delicious and super quick to prepare.
I have been making this dish for many years and it’s always one of my go-to meals when I have limited time on my hands. It is perfect for a midweek meal as it is so easy to prepare and you can have this meal ready in under 20 minutes.
Arrabbiata sauce is an Italian tomato sauce that is spicy and includes ingredients such as garlic, olive oil and chillies. I use mild chillies for this recipe which gives the spaghetti a slight kick so even if you don’t like spicy food, you can still make this recipe. You can also leave the chilli out completely if you don’t like any spice at all.
Ingredients for Spaghetti Arrabbiata
- Olive oil - I use extra virgin olive oil.
- Onion - finely chop the onions.
- Garlic - finely chop the garlic.
- Red chillies - for this recipe I use red chillies.
- Tomatoes - you can use any tomatoes but I prefer cherry tomatoes.
- Basil - I use fresh basil. Parsley also works too.
- Salt - salt is optional though recommended for the best flavour.
- Black pepper - use good quality black pepper if you can.
- Spaghetti - you can also use any shaped pasta for this recipe.
For serving
- Cheese - use grated parmesan or finely grated cheddar. Use vegan cheese if you follow a vegan diet or you can leave the cheese out.
- Basil - to garnish.
How to Make Spaghetti Arrabbiata
1. To a frying pan, add the olive oil, onions, garlic, sliced red chillies and basil then cook on a medium to high heat for 1 minutes while gently stirring. Add the tomatoes and cook while stirring for 5 minutes. Once the tomatoes become very soft, press down on the tomatoes to release the liquid from them then add in the salt and black pepper. Pour in 1 tablespoon water then cover the pan and allow to cook on a very low heat for 5 minutes.
2. Prepare your spaghetti by adding the dried spaghetti to a pot of salted boiling water and cook according to the instructions on the pack. I cook my spaghetti in boiling water for around 8 - 9 minutes. Once cooked, strain the water from the spaghetti.
3. Remove and discard the chillies from the tomato sauce then add the spaghetti to the tomato sauce. Mix well until the spaghetti is covered with the sauce then serve immediately and sprinkle on the cheese and the chopped basil if using.
Recipe Tips
- This recipe serves 2 but you can easily double it to serve 4.
Nutrition
Nutrition based on 1 serving - Calories: 404kcal | Fat: 10.6g | Saturates: 3.2g | Carbs: 67.0g | Sugar: 12.0g | Fibre: 5.8g | Protein: 14.7g | Salt: 0.72g.
Storage
Any leftovers can be stored in the fridge for up to 2 days. Reheat in the microwave until hot throughout.
Recipes that may interest you!
Spaghetti Arrabbiata
Ingredients
- 1 tablespoon olive oil extra virgin
- 1 medium onion finely chopped
- 2 cloves garlic finely chopped
- 2 red chillies sliced lengthways
- 400g tomatoes ideally cherry
- 2 basil leaves chopped
- ½ teaspoon salt
- ½ teaspoon black pepper coarse black pepper
- 150g spaghetti dry weight
For Serving
- 2 tablespoon grated parmesan or grated cheddar
- 2 basil leaves chopped
Instructions
- To a frying pan, add the olive oil, onions, garlic, sliced red chillies and basil then cook on a medium to high heat for 1 minutes while gently stirring. Add the tomatoes and cook while stirring for 5 minutes. Once the tomatoes become very soft, press down on the tomatoes to release the liquid from them then add in the salt and black pepper. Pour in 1 tablespoon water then cover the pan and allow to cook on a very low heat for 5 minutes.
- Prepare your spaghetti by adding the dried spaghetti to a pot of salted boiling water and cook according to the instructions on the pack. I cook my spaghetti in boiling water for around 8 - 9 minutes. Once cooked, strain the water from the spaghetti.
- Remove and discard the chillies from the tomato sauce then add the spaghetti to the tomato sauce. Mix well until the spaghetti is covered with the sauce then serve immediately and sprinkle on the cheese and the chopped basil if using.
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