Italian
Pasta arrabbiata
Garlicky chili tomato sauce in fifteen minutes.
- 20minutes
- 3servings
- 551kcal each
- 18gprotein
Ingredients
The amounts here and inside every step follow this number.
- Pasta 300 g
- Tomato puree 375 g
- Garlic 3 cloves
- Red chili powder ¾ tsp
- Olive oil 2¼ tbsp
- Feta 45 g
From the cupboard
- Salt: 2¼ teaspoons for the pasta water
- Plenty of water for boiling
- Fresh basil (optional)
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 2¼ teaspoons salt and bring to a rolling boil.
In this step
- Salt2¼ tsp
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.
In this step
- Pasta300 g
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.
In this step
- Tomato puree375 g
- Garlic3 cloves
- Red chili powder¾ tsp
- Olive oil2¼ tbsp
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.
In this step
- Feta45 g
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.
