Chunky arrabbiata

Name: How to cook Chunky arrabbiata - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Us

Introduce

Chef :

Robert Gonzal

Chunky arrabbiata

At its most basic, arrabbiata sauce is made up of tomatoes, garlic and chili. My version adds tomato paste for extra depth, anchovy for umami, and basil for freshness. I also leave the garlic in large chunks. Frying the cloves slowly in oil transforms them into deliciously sweet little flavour bombs.

Ingredient

Food ration :

4 servings

Cooking time :

15 minutes

450 g

dry spaghetti or linguine

1/4 cup

extra virgin olive oil

5 cloves

garlic, peeled and crushed

1 tbsp

red pepper flakes

2 tbsp

tomato paste

1 tsp

anchovy paste

1-796 mL

can whole tomatoes

Handful

fresh basil, chopped

Cooking instructions

* Step 1

Drop the noodles into a pot of salted boiling water.

* Step 2

Add the olive oil, garlic and pepper flakes to a large pan on medium-high heat. Let cook for about 3 minutes, until the garlic softens and darkens slightly.

* Step 3

Stir the tomato paste and anchovy into the pan. Let fry another 2 minutes.

* Step 4

Add the tomatoes to the pan. Crush the tomatoes in your hand as you drop them in. Add the juice as well. Turn the heat up to high and let reduce while you wait for the noodles to finish.

* Step 5

Add salt and pepper to the sauce to taste. Drag the noodles from the pot into the pan of sauce. Add the basil and toss to coat. Serve with freshly grated romano cheese.

Note: if there is a photo you can click to enlarge it