Pasta All'arrabbiata
  1. Slice 300g baby tomatoes in half

  2. Heat 2-4 tbsp extra virgin olive oil in a pan over medium heat

  3. Add ½ finely diced shallot, 3 sliced garlic cloves, 1 finely chopped red chilli, 1 green chilli, and peperoncino to taste

  4. Sauté for 3-4 minutes until fragrant

  5. Add tomatoes and season with sea salt and black pepper

  6. Sauté for another 3-4 minutes

  7. Add basil stems, cover with a lid, and gently simmer for 15-20 minutes on low heat

  8. Cook pasta in salted boiling water until al dente

  9. Remove tomato skins and basil stems from the sauce

  10. Stir the sauce to create a smooth consistency and season to taste

  11. Add al dente pasta to the sauce

  12. Add a ladle of pasta water and let the pasta finish cooking

  13. Stir in a handful of chopped parsley and 2 tbsp extra virgin olive oil

  14. Keep stirring to create an emulsified, cohesive sauce

  15. Plate up and top with parmigiano reggiano and more parsley

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta

Cuisine🇮🇹Italian

Occasions📆Everyday🍝Italian Cuisine

Season☀️Summer

DifficultyEasy ⏰ 20m

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