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Spicy Spaghetti Arrabbiata

Course Main Course
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6

Ingredients

  • 1 pound of spaghetti uncooked
  • 2 tablespoons of extra virgin olive oil
  • 15 cloves of garlic peeled
  • 3 shallots peeled and sliced
  • 2 red chili peppers seeded and chopped, optional
  • 32 ounces of cherry tomatoes
  • 4 ounces of tomato sauce
  • 1 tablespoon of sea salt
  • 2 teaspoons of crushed red pepper
  • 2 teaspoons of dried oregano
  • 2 teaspoons of dried thyme
  • Fresh basil for garnish

Instructions

  • Heat olive oil, garlic, red chili peppers, shallots, crushed red pepper, oregano, and thyme in a large pot over medium-high heat. Sauté for 2-3 minutes until fragrant.
  • Add cherry tomatoes, tomato sauce, and salt. Reduce heat to medium, cover, and simmer for 20-25 minutes or until reduced by 1/3rd. Stir occasionally.
  • While the sauce simmers, cook spaghetti al-dente according to package instructions. Reserve 1 cup pasta water, drain the rest, and set aside.
  • Use an immersion blender to purée the sauce. If you don't have one, carefully blend the mixture in a blender until smooth.
  • Pour the sauce back into the pot, add cooked spaghetti. Gradually add reserved pasta water until the pasta reaches the desired consistency.

Notes

- Cook the pasta very al-dente, as it will continue to cook in the sauce. This allows the spaghetti to absorb more flavor.
- Taste and adjust the seasonings for a perfect, personalized kick!