April 25, 2011

Spaghetti All'Arrabiata

When I was in Italy Spaghetti All'Arrabiata was one of my favorite dishes to order when dining out. Once it was so spicy my friend's lips started swelling at the table and she continued to eat because it was just that good. This version isn't nearly that hot but it does have a bit of a kick. It's a great alternative to regular marinara sauce.

Spaghetti with spicy tomato sauce

Spaghetti All'Arrabiata
Adapted from this recipe 
  • 5 tablespoons olive oil
  • 2 dried red chilies, finely chopped
  • 4 cloves garlic, finely sliced
  • 1 red onion, finely chopped
  • 3 14-ounce cans of plum tomatoes, sieved
  • Salt and pepper
  • 1 lb of spaghetti
  • 1 teaspoon red wine vinegar

To make:
  1. Heat the oil in a large sauté pan over low heat. Add the chilies, garlic and onion, and cook gently for around 3 minutes. Add the tomatoes and break them up with your hands or a wooden spoon. Let the sauce cook until it is quite thick, about 20 minutes.
  2. Meanwhile, bring a large pan of salted water to a boil. Cook the spaghetti in the salted boiling water according to the packet instructions. Drain the pasta, reserving about 1/4 cup of the cooking water.
  3. Once the sauce has thickened, add the red vinegar and season to taste with salt and pepper.
  4. Add the drained pasta and the reserved pasta water to the sauce, and toss to coat.

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