Arrabiata Recipe
Ingredients
| Extra virgin olive oil | 7 Tablespoon | |
| Onion | 1 Medium, finley sliced | |
| Garlic | 3 Clove (5gm), sliced | |
| 1 tsp crushed chilli flakes | ||
| Italian tomatoes | 400 Gram, chopped | |
| Salt, black pepper | ||
| Pasta | 500 Gram, dried | |
| 2 tbsp torn fresh basil or flat-leaf | ||
Directions
Heat oil in a large frying pan.
Add onion, garlic and chilli and cook, stirring frequently over medium high heat, until soft and golden, 7 minutes.
Add tomatoes and cook, stirring occasionally, until thickened, 15 minutes.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water until firm to the bite.
Drain.
Add pasta with your choice of herb, if using, to the hot sauce.
Toss to coat.
Serve immediately.
Add onion, garlic and chilli and cook, stirring frequently over medium high heat, until soft and golden, 7 minutes.
Add tomatoes and cook, stirring occasionally, until thickened, 15 minutes.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water until firm to the bite.
Drain.
Add pasta with your choice of herb, if using, to the hot sauce.
Toss to coat.
Serve immediately.
Chef
