Arrabbiata pasta sauce, with bush basil
This spicy Italian tomato pasta sauce is a staple of Italian cooking and is loved for its bold, zesty flavour. It is usually served with pasta, and the name means "angry", symbolizing the fiery kick from the chilli peppers.
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Ingredients
- 2 400g cans whole peeled tomatoes
- 2 tbsp olive oil
- 1 onion finely chopped
- 2-4 garlic cloves finely chopped
- 3 small red chillies deseeded, finely chopped (or 1-2 tsp crushed red pepper flakes)
- 1-2 tbsp tomato paste
- 2 tsp balsamic vinegar or 1 tbsp lemon juice or ¼ cup red wine
- ½ tsp sea salt
- ¼ tsp cracked black pepper
Aromatics
- ¼ cup fresh bush basil leaves
Instructions
- Heat oil in a large pan over medium heat and stir in onions. Cook 2 minutes till transparent then add garlic (and pepper flakes). Cook, stirring for 1 minute, then add tomato paste (and fresh chillies) and cook for 1 more minute.
- Stir in and break up tomatoes and cook for 15 minutes until sauce thickens, stirring often. Stir in vinegar (lemon juice), fresh aromatics and salt and pepper.
- Traditionally served mixed in with penne or other ridged tubular pasta, topped with parmesan and fresh parsley.