Saucy spaghetti arrabbiata recipe
1st Jan 2015 Recipes
There aren’t many more loving things than a beautiful bowl of pasta with a sauce made from scratch. So treat a friend or loved one to a delicious bowl of homemade spaghetti.
Rather than splashing out on sirloin, treat yourself to really quality versions of the ingredients below. It’ll still be a fraction of the cost, meaning you can use the difference to buy a special bottle and make a real night of it.
Top tip: good-quality spaghetti makes a huge difference. Look for 100% durum wheat on the ingredient label and peer through the pack to examine its texture. Authentic spaghetti has a course texture, which means the sauce clings to it.
Serves 2
Ingredients
- 1 chilli, deseeded and finely sliced
- 2 garlic cloves, crushed
- 2 anchovy fillets, roughly chopped
- 1tsp dried oregano
- 400g tin chopped tomatoes
- 200g quality dried spaghetti
- 12 black olives, pitted
- 2–4tbsps freshly
- grated parmesan
- 2tbsps flat-leaf parsley
Method
- Heat the olive oil in a frying pan. Add the chilli, garlic cloves and anchovies. Cook on a medium heat for 2–3 minutes, making sure the oil doesn’t brown. Anchovy fillets might seem an odd ingredient to add, but they melt into the sauce and impart a delicious saltiness rather than any sort of fishy flavour.
- Add the oregano and then the chopped tomatoes into the frying pan. Lower the heat and let the sauce gently simmer uncovered for 8–10 minutes.
- Meanwhile, bring a pan of salted water to the boil and cook the spaghetti according to the instructions on the packet.
- Once the spaghetti is almost cooked, stir the olives through the pasta sauce, taste and season accordingly.
- Use tongs or a spaghetti server to lift the spaghetti from the water and transfer it to the pan of sauce. Move it carefully in the pan and stir it gently to make sure all the strands are coated in the sauce.
- Divide the spaghetti and sauce between two plates. Garnish with the flat-leaf parsley and top with the grated parmesan cheese.
