Find your recipes and restaurants here

Pasta arrabiata

Recipe from: 30 September 2014
recipes, pasta, sauce

Ingredients 14
Servings 4
Time 00:20


  • 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

You might also Like

NEXT ON FOOD24X publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
Comments have been closed for this article.
There are new stories on the homepage. Click here to see them.