Chunky arrabbiata

Name: Chunky arrabbiata
Total time: 900 s
Yield: 4 servings
Cuisine: American
Ingredients: 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; Freshly grated pecorino romano cheese

Robert Gonzal @robert

Vancouver BC

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.

Robert Gonzal @robert

Saved

Ingredients

15 minutes

4 servings

450 gdry spaghetti or linguine
1/4 cupextra virgin olive oil
5 clovesgarlic, peeled and crushed
1 tbspred pepper flakes
2 tbsptomato paste
1 tspanchovy paste
1-796 mLcan whole tomatoes
Handfulfresh basil, chopped
Freshly grated pecorino romano cheese

Saved

Steps

15 minutes

1

Drop the noodles into a pot of salted boiling water.
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.
3

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