Pasta Arrabiata

Recipe from: 30 September 2014
recipes, pasta, sauce

Ingredients 14
Servings 1
Minutes 00:20


Serving Change
  • olive oil
  • 1
    onion, finely chopped
  • 1
    carrot, peeled and finely chopped
  • 1
    celery stick, finely chopped
  • 2
    garlic, crushed
  • 1
    chilli, deseeded and finely chopped
  • 1/4
    white wine
  • 1
    tomato paste
  • 4
    fresh tomatoes, chopped
  • 1
    tin tomatoes
  • 1
    fresh oregano, leaves picked and chopped
  • 10
    basil, torn
  • 400
    whole-wheat spaghetti
  • 30
    Parmesan cheese (optional)


Heat a little oil in a heavy based saucepan and fry onions, carrots, celery, garlic and chilli for a few minutes until onions have softened. Add wine and allow to reduce.

Add the remaining ingredients, except the basil, and allow to simmer, covered, for about an hour or until sauce consistency.

Remove from heat and check seasoning and add basil. Blend sauce if you desire a smooth consistency, or otherwise leave chunky.

Bring a pot of salted water to the boil and cook spaghetti according to packet instructions or until al-dente.

Drain spaghetti and toss in arabiata sauce. Serve immediately with extra fresh basil and Parmesan cheese if desired.

Recipe reprinted with permission of Source Food.

Read more on: vegetarian  |  pasta  |  recipes

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