Arrabiata pasta sauce recipe

  • Serves 4
  • 20 mins to prepare and 20 mins to cook
  • 483 calories / serving
  • Freezable
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167390 Arrabiata Pasta Sauce HERO

Fry the onion, garlic and chilli in a saucepan until soft. Add the sugar and vinegar and cook on a medium heat until the liquid has evaporated.

Add the tomato purée and the chopped tomatoes. Put a lid on the pan and simmer for 10 minutes until the tomatoes go soft and start to break up.

Add the olives stir in carefully and season to taste. Serve with the cooked pasta.

Chef’s suggestion

For a more substantial dish try adding some meatballs. Simply place the meatballs, pasta and sauce into an earthenware or Pyrex dish and bake in the oven with some grated cheese on top.

See more Pasta recipes 

Freezing and defrosting guidelines

Make the soup, then leave to cool at room temperature. Freeze (without garnishes or toppings) in a rigid container, leaving a bit of space for expansion, for up to 1-3 months. Reheat either from frozen or defrost in the fridge overnight. Once piping hot, add toppings or garnishes and serve.

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  • Ingredients

  • 15 classic vine or plum tomatoes cut into six (blanch to remove the skins optional)
  • onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 200g green pitted olives, halved
  • ½ red chilli pepper, de-seeded and chopped
  • 1 dessert spoon of sugar
  • 50ml of white wine vinegar
  • 1 dessert spoon of tomato puree
  • 250-300g of dried penne pasta, cooked
  • 50ml olive oil
  • salt
  • pepper
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  • Energy 2022kj 483kcal 24%
  • Fat 19g 27%
  • Saturates 3.1g 15%
  • Sugars 16.6g 18%
  • Salt 1.4g 23%

of the reference intake
Carbohydrate 51g Protein 11.3g Fibre 9.5g


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