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The Easiest Pasta Lunch – Pasta Arrabbiata:
I was sent some pasta from Cook Italian and wanted to see how good it was. In my view, the best way to test the quality of ingredients is to use them to make something very simple. But, the other joy of this recipe is that it forms the basis for so many other easy pasta lunches. You can use the base tomato sauce with seafood, leftover meat or with a whole range of fresh vegetables. If you don’t like ‘spicy’ then you can leave out the chilli altogether and substitute fresh basil. If you are veggie, obvious use a veggie cheese of your choice if you find it necessary. The sauce freezes very well – if you just want enough for a single portion of pasta I suggest freezing a batch in an ice-cube tray, a trick I use for my homemade pesto too.
- 1-2 shallots finely chopped
- 1 chilli de-seeded and finely chopped
- 1 tablespoon olive oil
- 1 tin tomatoes 400g
- 150 g pasta
- 1 clove of garlic finely chopped or mushed
- Soften the shallots in the olive oil for about 8 minutes
- Add the chilli and garlic and cook for a further minute
- add the tinned tomatoes and bring to a gentle simmer.
- cook, stirring occasionally for around 30 minutes till the sauce has reduced by about a third
- check and adjust the seasoning to taste
- cook the pasta according to the packet instructions
- drain the pasta and stir through the sauce thoroughly so all the pasta is nicely coated
- plate up and add freshly grated parmesan to taste
Do you have a pasta recipe you make again and again? This is one of my own personal favourites, along with pasta with nut-free pesto
Want to save this recipe for later? Here’s a handy pin so you can do just that.