Recipes › Arrabbiata my way
Arrabbiata my way
Italian tomato, garlic and chili pasta with a salty hit of anchovy or capers that makes it addictive.
- Heat:
3/5 - Time:
- 25 min
- Servings:
- 2 people
- Category:
- Main
Ingredients
- 200 g pasta
- 400 g tomato (crushed or cherry)
- 4 cloves of garlic
- Dried chili or peperoncino (or chili flakes, or chile de arbol to taste)
- 1 anchovy or a tablespoon of capers (my touch)
- Olive oil, basil or parsley
Steps
- Get the pasta boiling in plenty of salted water.
- Slowly brown the sliced garlic and the chili in oil, no rush, until it perfumes.
- Add the anchovy or the capers and melt them into the oil: that salty backbone is my way.
- Stir in the tomato and cook for 10 minutes until you have a glossy sauce.
- Drain the pasta, saving a little of its water, and toss it in the sauce with a splash of that water to bring it together.
- Finish with basil or parsley and a drizzle of raw oil.