pasta arrabiata recipe
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5 from 1 vote

arrabiata pasta

pasta arrabiata is a popular pasta recipe from the italian cuisine made with tomatoes, garlic and red chili flakes. 
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: main course
Cuisine: world
Servings: 1 to 2
Author: Dassana Amit

Ingredients

for cooking pasta

  • 2 cups fusilli pasta OR 175 grams fusilli pasta
  • 1 litre water
  • ½ teaspoon salt or add as required

for the arrabiata sauce

  • 220 grams tomatoes OR 2 large tomatoes OR 2 cups chopped tomatoes OR 1 cup tomato purée
  • 5 grams garlic OR 1 teaspoon finely chopped garlic (lahsun)
  • 2 teaspoons chilli flakes or add as required, can use ½ teaspoon red chilli powder also
  • 2 tablespoons olive oil
  • ¼ teaspoon dried oregano or add as required
  • 1 teaspoon chopped fresh basil leaves OR 1 to 2 basil leaves - chopped
  • ¼ teaspoon black pepper powder (kali mirch powder) or add as required
  • ¼ teaspoon sugar - OPTIONAL
  • ¼ cup water - OPTIONAL
  • vegetarian parmesan or processed cheese as required - OPTIONAL

Instructions

cooking pasta

  • heat 1 litre water along with ½ teaspoon salt in a pan. bring the water to a boil.
  • then add 2 cups fusilli pasta (175 grams). you can even add penne pasta.
  • on a medium to high flame, cook till the pasta is done. you can choose to cook the pasta till al dente or can cook it completely.
  • in a colander, drain the pasta and keep aside.

making sauce for pasta arrabiata

  • peel and roughly chop 2 large tomatoes (220 grams). add them in a blender or a food chopper or processor.
  • without adding any water, blend to a smooth puree. keep aside.
  • heat 2 tablespoons olive oil in a pan. add 1 teaspoon finely chopped garlic. saute for some seconds.
  • then add 2 teaspoons crushed red chili flakes and stir. you can reduce or increase the quantity of red chili flakes as required. instead or red chili flakes, you can also add ½ teaspoon red chilli powder.
  • next add the tomato puree.
  • add salt as per taste and mix very well.
  • cover the pan with its lid.
  • on a low flame simmer the sauce till the raw flavor and taste of tomatoes goes away. add some water (about ¼ cup) if the tomato puree start sticking to the pan.
  • when you see some oil specks on the sauce, this means that the tomato puree is cooked.

making arrabiata pasta

  • then add ¼ teaspoon dried oregano, ¼ teaspoon black pepper. you can also add ¼ teaspoon sugar, if the tomatoes are too tangy, then only add sugar. mix very well. you can add sugar as required depending on the tanginess of tomatoes.
  • add the cooked pasta and mix very well, so that the sauce coats the pasta evenly.
  • switch off the flame and add 1 teaspoon chopped basil leaves. mix again.
  • serve arrabiata pasta hot or warm with some vegetarian parmesan cheese grated on top. you can also use grated processed cheese if you do not have vegetarian parmesan cheese.

Notes

 
  • recipe can be doubled
  • you can add red chili flakes less or more as per your preferences.