Spaghettoni Arrabiata

Name: Spaghettoni Arrabiata
Yield: 1 serving
Cuisine: British
Ingredients: 80 g Spaghettoni. I recommend thick one; 1 L water; 15 g salt; Pomodoro sauce; 2-4 cloves garlic; 1 Birds eye chilli; Olive oil

Shinichi Ohno @shin1ohno

Arrabiata sauce is not just for penne.

Shinichi Ohno @shin1ohno

Arrabiata sauce is not just for penne.

Saved

Ingredients

1 serving

Pasta
80 gSpaghettoni. I recommend thick one
1 Lwater
15 gsalt
Arrabiata sauce
Pomodoro sauce
2-4 clovesgarlic
1Birds eye chilli
Olive oil

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Steps

1

Put the salt in the water and start boling it.
2

Peel the garlic and crash it. Chop the chilli. Then put them in the pan.
3

Pour the olive oil over the crushed garlic and heat until bubbles coming up. Don’t overheat the garlic. Keep the white colour.
4

When the bubble get smaller, mush them with fork. Turn off the heat.
5

Boil the pasta as instructed on the package. Typically 10~13 mins with gently boiled water.
6

3 mins before the pasta is boiled, put pomodoro sauce in the pan. Heat with highest heat unit it turns orange-ish colour.
7

Put the boiled pasta over the sauce and stir 1 or 2 times. Don’t stir too much. It ruins the sharpness of pasta and sauce.
8

Pour olive oil over and stir once again.
9

Serve and enjoy. You can put basil or shavings of parmesan on it but not too much.