Pasta all’arrabbiata

Name: Pasta all’arrabbiata
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Dry wheat spaghetti; 400 g Chopped canned tomatoes; 12 g Garlic; 10 g Fresh chilli; 20 g Olive oil; 10 g Fresh parsley; 2 g Salt

A lively tomato and chilli sauce with garlic and parsley.

Estimated total time: 30 minutes2 portionsAbout 470 kcal per portion

Pasta arrabbiata — real photograph — Photo: Petar Milošević · CC BY-SA 4.0 · Photo source. Photograph visually checked against dish name. Representative preparation; ingredients and plating may differ from linked recipe.

Ingredients for 2 portions

180 g Dry wheat spaghetti
400 g Chopped canned tomatoes
12 g Garlic
10 g Fresh chilli
20 g Olive oil
10 g Fresh parsley
2 g Salt

Method

Slice garlic and chop chilli finely. Warm oil in a pan and cook both gently for 1 minute without browning the garlic.
Add canned tomatoes and half the salt. Crush with a spoon and simmer uncovered for 18–20 minutes.
Meanwhile cook the pasta in water with remaining salt according to the packet. Reserve a little cooking water.
Toss drained pasta through the sauce with a splash of cooking water. Finish with chopped parsley.

This is a home-cooking version. Accompaniments not listed are excluded from the calorie estimate. Check packaged ingredients for brand-specific allergens.

Pasta all’arrabbiata

Allergens and ingredient checks

Listed allergens: gluten. Check actual packaging and cross-contact information. Nutrition is estimated from ingredient weights; recipe suitability depends on the specified products.

Recipe reference

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