Simple tomato-based arrabbiata sauce recipe
- 8 medium Tomatoes (Read note 1)
- 1 Tablespoon Olive Oil (or alternatively vegetable oil)
- 6 cloves Garlic, minced finely
- 3 teaspoons Hot Pepper Flakes (adjust to suit your taste)
- 1 teaspoon Sugar
- 1 Tablespoon Salt (adjust to taste)
- 2 teaspoons Ground Black Pepper
- 1/2 cup Water
- 1/4 cup chopped Parsley (or cilantro)
- Mixed spices – Oregano, Thyme, Parsley, Basil etc, – optional
- Arrabbiata Sauce
- Grilled Veggies, Chicken, Bacon etc. – optional
- You need the puree of blanched tomatoes. You can alternatively also used canned tomatoes.
- This recipe doesn’t use onions. But you can use 1/2 cup onions for another variation
- Boil tomatoes and peel the skin. Grind to a smooth puree. (or used ready made canned tomatoes or tomato puree instead)
- Heat oil in a pan. Add the minced garlic and hot pepper flakes. Fry for a minute on medium flame.
- Add in the blanched tomato puree or canned tomatoes and mix well. Reduce the heat to medium-low and allow it to cook for about 20 minutes or until the sauce is nice and thick.
- You should look for the raw smell of the tomatoes to go away. Flavor it with salt and pepper. You can also add more spices like oregano, parsley, thyme and mix well. Taste and adjust for seasoning. Switch off the flame.
- Garnish with fresh parsley. Mix well. Your arrabbiata sauce is ready
- To serve pasta arrabbiata, simply cook pasta till al dente. Add enough of the sauce to the pasta. You can also add grilled veggies, chicken, bacon etc. Mix well. Grate some cheese over the top if desired and serve.
- You can use this as a sauce on Pizza base or even as a dipping sauce.
- If you want, you can also add some finely chopped onion while frying the garlic
- Category: condiments
- Cuisine: Italian