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Arrabbiata pasta recipe

22 ratings

This quick and easy pasta recipe is perfect for a speedy midweek meal. Arrabbiata is a classic Italian spicy sauce made of tomatoes, chilli and garlic. We’ve added black olives and a sprinkling of basil and Parmesan to make it that bit extra special. Swap the Parmesan for vegetarian hard cheese to make this pasta vegetarian-friendly. See method

Serves 4
5 mins to prepare and 20 mins to cook
443 calories / serving
Healthy
Vegetarian
Dairy-free

Ingredients

2 tbsp olive oil
1 onion, finely chopped
3 garlic cloves, finely chopped
½ red chilli, deseeded and chopped
1 tsp sugar
50ml white wine vinegar
1 tbsp tomato purée
250g baby plum tomatoes, cut into quarters
300g penne
200g black pitted olives, halved
a few basil leaves, to serve
20g Parmesan (or vegetarian hard cheese), grated, to serve

If you haven't got penne, try using fusilli or another short pasta

Each serving contains

Energy
1870kj
443kcal 22%
Fat
16g 23%
Saturates
3g 15%
Sugars
7g 8%
Salt
1.4g 23%

of the reference intake
Carbohydrate 65.4g Protein 12.5g Fibre 3.3g

Method

Put the oil, onion, garlic and chilli in a pan and fry gently over a medium heat until soft. Add the sugar and vinegar and cook until the liquid has evaporated.
Stir in the tomato purée and the plum tomatoes. Put a lid on the pan and simmer for 10 mins until the tomatoes start to break up.
Meanwhile, cook the pasta following pack instructions.
Mix the olives into the tomato sauce and season to taste. Drain the cooked pasta and mix through the sauce. Garnish with a few basil leaves and grate over the cheese to serve.

Tip: Arrabbiata refers to an ‘angry’ sauce, so add a little more chilli if you like it extra spicy.

See more Pasta recipes