Arrabiata Sauce
1 hr 20 minServes 4
A classic Roman tomato sauce with garlic, red pepper flakes, and fresh basil, simmered until concentrated and served over pasta.
| prepBring a large pot of water to a rolling boil; season with sea salt | ||||||
| 1 medium yellow onion, minced | Sauté onion in oil until translucent, 10 min | Add garlic & pepper flakes, cook 10 sec | Crush tomatoes by hand, add to pan with bay leaf | Simmer on low, partially covered, 1 hr, stir often | Season with salt, stir in basil & drizzle oil | Cook pasta al dente, toss with sauce |
| 6 cloves garlic, minced | ||||||
| 2 tsp red pepper flakes, plus more to taste | ||||||
| 2 × 800 g cans San Marzano tomatoes, whole | ||||||
| 60 ml extra virgin olive oil | ||||||
| 1 bay leaf | ||||||
| sea salt to taste | ||||||
| 15 leaves fresh basil, torn | ||||||
| 450 g penne pasta or spaghetti | ||||||
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