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  • February 17, 2019

London Unattached - London Lifestyle Blog

Luxury London Lifestyle Blog for the over 40s with food, travel, diet and restaurant reviews - London Unattached

Pasta Arrabbiata

April 2, 2018 by Fiona Maclean 16 Comments

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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.  And, 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.Pasta Arrabiata 2

 

5 from 5 votes
Pasta Arrabiata
Print
Pasta Arrabbiata
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
This is a very simple tomato base for a lot of pasta dishes. Add seafood for a pasta marinara or chopped up chorizo or ham if you are a bit more carnivorous. Arrabbiata is a spicy chilli laced version. You can also add other cooked vegetables (aubergines, courgettes, peppers etc) to make a more substantial meal.
Course: Lunch
Cuisine: Italian
Servings: 2 -3
Calories: 250 kcal
Author: Fiona Maclean
Ingredients
sauce
  • 1-2 shallots finely chopped
  • 1 chilli de-seeded and finely chopped
  • 1 tablespoon olive oil
  • 1 tin tomatoes 400g
to serve
  • 150 g pasta
  • parmesan
sauce
  • 1 clove of garlic finely chopped or mushed
Instructions
sauce
  1. Soften the shallots in the olive oil for about 8 minutes
  2. Add the chilli and garlic and cook for a further minute
  3. add the tinned tomatoes and bring to a gentle simmer.
  4. cook, stirring occasionally for around 30 minutes till the sauce has reduced by about a third
  5. check and adjust the seasoning to taste
to serve
  1. cook the pasta according to the packet instructions
  2. drain the pasta and stir through the sauce thoroughly so all the pasta is nicely coated
  3. 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

Pasta Arrabbiata

Want to save this recipe for later?  Here’s a handy pin so you can do just that.

 

Pasta Arrabbiata Recipe

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Filed Under: Lunch, Mains, Recipes, starter, Vegetarian Tagged With: olive oil, parmesan, Pasta, tomato

Comments

  1. chris bull says

    February 6, 2019 at 9:49 am

    Looks so lush 🙂 I’ll be giving this a go at the weekend

    Reply
  2. olivia kirby says

    December 12, 2018 at 6:29 pm

    This looks really warming and filling, perfect for tonight!

    Reply
  3. Judith Allen says

    December 2, 2018 at 11:07 pm

    Glad I read this recipe, it sounds really straightforward and tasty. We’ve rather avoided arrabbiata for years ever since my partner ordered it in a chain restaurant, can’t remember which one, we were there with friends, not our choice. It was too hot! Possibly made with chilli flakes, and surely not meant to be so crazy hot. We both love spicy food but nearly 20 years later, we still haven’t tried it again.

    Funny! I think this sounds rather nice, so read it to my partner. She can still remember that awful arrabbiata she had, and isn’t convinced.

    Reply
  4. Margaret Gallagher says

    November 25, 2018 at 7:19 pm

    Easy to make but one of our family favourites especially when unannounced guests appear – always a treat

    Reply
  5. Rich Tyler says

    November 15, 2018 at 3:17 pm

    Lovely dish, can’t beat pasta!

    Reply
  6. Ritchie says

    November 15, 2018 at 2:45 pm

    Simple but looks delicious

    Reply
  7. Janice says

    April 8, 2012 at 1:37 pm

    Good format. Is it only for WordPress? The pasta looks great, just the thing for a quick supper, what did you think of the pasta then? I couldn’t see your review – or is it me?

    Reply
    • Fiona Maclean says

      April 8, 2012 at 2:29 pm

      I don’t know janice…I suspect not. try googling ‘getmecooking’

      Reply
      • Fiona Maclean says

        April 8, 2012 at 2:31 pm

        Re the review, they didn’t ask me to post a review of the pasta on my blog, I had to fill in a review questionnaire and send back to them. Having said that, I’m intending doing one once I’ve made something else;)

        Reply
  8. Rachel K says

    April 2, 2012 at 3:24 pm

    I liked your previous format as it was clear and easy to read . . . but this is even clearer and easier to read! I think being able to print it as a recipe card is an excellent idea.

    Oh yes, and a great recipe too. I love simple pasta dishes.

    Reply
    • Fiona Maclean says

      April 2, 2012 at 3:38 pm

      thanks rachel, me too (re: simple pasta dishes). And there are so many ‘variations on a theme’ it means you never get bored (or perhaps it’s just that I like pasta!)

      Reply
      • Fiona Maclean says

        October 28, 2018 at 6:44 pm

        This is just an easy and delicious recipe

        Reply
  9. workinglondonmummy says

    April 2, 2012 at 2:38 pm

    I like it – will have to look into using this or similar format for my recipes. Anyhow love arrabiata so nice post all round!

    Reply
    • Fiona Maclean says

      April 2, 2012 at 3:24 pm

      thanks, I know this is what Karen from Lavender and Lovage uses on her blog, so it’s a bit of a meme on my part… I think it’s tidy though…and it does let you ‘write your blog’ quite independently of the recipe part

      Reply
  10. kdonkey says

    April 2, 2012 at 2:18 pm

    I like the format, it looks cleaner and I like the easy print option. I also love this recipe

    Reply
    • Fiona Maclean says

      April 2, 2012 at 3:37 pm

      thanks:) I think it seems to work – though my first attempt I forgot to ‘save’ and had to re-type it all!!! the print option is useful too…and it forces you to write your recipe logically without drifting into reams of beautiful foodie language.

      Reply

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