Tagliatlelle arrabbiata Recipe

A spicy pasta sauce with tomatoes, garlic and red chilli.

  • Preparation
    5mins
  • Cooking time
    15mins
  • Rest time
    5mins
Rate this recipe
(10 votes) 4.5/5
Ingredients
Pour people
  • Onion(s) : 1 whole
  • Garlic clove(s) : 1 whole
  • Red chilli(s) : 2 whole
  • Tinned chopped tomatoes : 400 g
  • Olive oil : 30 ml
  • Basil : 0.25 bunch
  • Maldon salt : 3 pinch(es)
  • Freshly ground black pepper : 3 Turn
Method
  • 1. FOR THE PASTA

    Blanch the pasta in salted boiling water for 3/4 minutes, you will need to cook it longer if you have dried it completely. Drain and toss with olive oil. Do not refresh as this will wash off the starch and the tomato sauce will not be able to stick to the pasta.

  • 2. FOR THE SAUCE

    Peel and finely dice the shallot and garlic. Heat oil in a pan and cook until soft and translucent. Add the tomatoes and cook over a medium heat for a 5 minutes or so, if you need to add a splash of water.

    Then take the pan off the heat, roughly tear the basil leaves and add to the sauce. Finally, toss the pasta in the sauce and check the seasoning before serving.

Chef's tip

«Make twice the amount of sauce required and freeze some for next time, or add a little stock and make a soup.»

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