Spaghetti All’Arrabbiata
Serves 2
On bleak days I always turn to a comforting Italian meal to lift my spirits and this spaghetti all’arrabbiata always works a treat. Try and use the best quality olive oil and tomatoes to allow the dish to reach its full potential. Penne or rigatoni are the preferred pasta shapes for this sauce, but I like how the spice coats the spaghetti as well. Substitute the basil with parsley if you like and a sprinkling of parmesan or pecorino is always welcome too.
200g of Spaghetti
400g of Chopped Tomatoes
3 Garlic Cloves
1 Tsp of Chilli Flakes
1/4 Tsp of Fresh Lemon Juice
1/4 Tsp of Sugar
Handful of Basil
Olive Oil
Salt
Heat a splash of olive oil in a frying pan over medium heat and add the chilli flakes. Cook for a minute or two until the chilli flakes darken. Finely slice the garlic, add to the pan and cook until golden. Add the tomatoes, sugar and a generous pinch of salt.
Simmer the sauce while you cook the pasta per pack instructions in boiling salted water until al dente. The sauce should be fairly thick, but you can add some pasta water to loosen if necessary.
Stir in the fresh lemon juice and season to taste. Drain the pasta, add it to the sauce and stir to combine. Tear the basil leaves over the top and serve with a drizzle of olive oil.