Spaghetti Arrabbiata

 

INGREDIENTS

• extra virgin olive oil
• garlic cloves smashed
• cherry tomatoes
• tomato paste ( I love the bionaturae brand)
• chopped fresh basil leaves, plus extra for serving (optional)
• red crushed pepper ( add more or less depending on your spice preference)
• 1 shallot or onion, finely chopped 
• black pepper, to taste
• salt, to taste
• spaghetti

INSTRUCTIONS

1. Start the pasta water and open the cans of tomatoes before cooking the arrabbiata sauce.
2. Preheat a skillet or pan to medium heat. Add the garlic and chili flakes. Stir for 30 seconds.
3. Add the tomatoes and bring the ingredients to a slow simmer. Use a wooden spoon to break up the tomatoes and remove any bits of garlic from the bottom of the pan.
4. Cover the pan and allow the tomatoes to simmer for 10 minutes until the tomatoes start to break down and the sauce thickens.
5. Remove the cover and mix in the fresh basil.
6. Taste and adjust the spices. Add salt and/or pepper if desired.
7. Drain the spaghetti and combine it with the sauce before serving or divide it amongst 4 plates and top it with the sauce. Add more fresh basil if desired.