RomanItalian
Arrabbiata Pasta
by Chef in Camicia · 306K subscribers on YouTube
A quick and spicy pasta all'arrabbiata from Roman tradition, made with red onion, garlic, dried chili, tomato passata, and fresh parsley, finished with a drizzle of olive oil and basil.
- Difficulty
- easy
Ingredients
8 items- 200 gSpaghetti
- 1 pcsRed Onion
- 1 pcsGarlic1 clove
- 2 pcsDried Chili Pepper
- 300 gTomato Passata
- 20 mlExtra Virgin Olive Oil
- 6.5 pcsParsleyabout 6-7 sprigs
- Basil(optional) — for garnish
Method
- Finely chop the red onion, garlic clove, and dried chilies.
- Heat olive oil in a pan and sauté the chopped aromatics until fragrant.
- Add the tomato passata and let it cook for about 10 minutes.
- Meanwhile, chop the fresh parsley finely.
- Cook the spaghetti in boiling salted water until al dente.
- Drain the pasta and toss it in the sauce.
- Add the chopped parsley and a drizzle of raw olive oil, then mix well.
- Plate the pasta into a nest shape, garnish with fresh basil leaves, and serve.
Chef in Camicia
Home cookReviewer306K subscribers on YouTube94.2M total channel viewsCasa editrice digitale italiana di ricette fondata da Nicolo Zambello, Andrea Navone e Luca Palomba. Pubblicazioni giornaliere.
