Italian
Pasta arrabbiata
Garlicky chili tomato sauce in fifteen minutes.
- 20minutes
- 4servings
- 551kcal each
- 18gprotein
Ingredients
For 4 servings.
- Pasta 400 g
- Tomato puree 500 g
- Garlic 4 cloves
- Red chili powder 1 tsp
- Olive oil 3 tbsp
- Feta 60 g
What you will need
Large pot for pasta, Frying pan, Colander, Mug (to save pasta water)
Method
-
1
Boil the water 8 min
Fill a large pot with water, add 1 tablespoon salt and bring to a rolling boil.
Ready when: Big bubbles cover the surface.
-
2
Cook the pasta 10 min
Add the pasta and stir for the first minute so it does not stick. Boil for the time on the packet minus 1 minute.
Ready when: Pasta is tender with a slight bite in the centre.
-
3
Make the sauce 10 min
While the pasta boils, warm the olive oil on low with sliced garlic and chili powder for 1–2 minutes. Add the tomato purée and a pinch of salt and simmer.
Ready when: Garlic is soft (not brown) and the sauce has thickened.
-
4
Save water and drain 1 min
Scoop out a mug of pasta water, then drain the pasta.
Ready when: You have a mug of starchy water.
-
5
Toss and serve 2 min
Add the pasta to the sauce with a splash of pasta water and toss for 1 minute. Serve topped with crumbled feta and basil.
Ready when: Sauce clings to every piece of pasta.
Cook Pasta arrabbiata from what you already have.
The app checks your pantry first, scales the recipe for your table, builds the shopping list for what is missing and keeps the timers running while you cook.
