How to make... Pasta All'Arrabbiata

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

Boil heavily salted water in a large pot.

Add spaghetti to the boiling water and mix to coat.

Heat a pan on low heat and add a few tablespoons of extra virgin olive oil.

Finely slice 2 large garlic cloves and add them to the pan with the olive oil.

Cook the garlic until it turns light golden brown.

In a food processor, combine a tin of whole plum tomatoes with about a tablespoon of tomato puree and blitz until smooth.

Once the garlic is golden, add a generous pinch of red chili flakes to the pan.

Pour in the blended tomato mixture and combine with the garlic and oil.

Cook the sauce for about 8-10 minutes until it thickens and flavors intensify, checking seasoning and adding salt as needed.

Turn off the heat on the pasta and transfer the spaghetti directly into the sauce, without draining, to keep some starchy water.

Toss the spaghetti in the sauce until well combined.

Serve the pasta topped with a swirl of pecorino cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens