Spaghetti arrabiatta
A fiery tomato-based vegetarian dinner with plenty of chilli punch.
Per serving:
330kcals, 3.7g fat (0.6g saturated), 59.9g carbs (10.2g sugars), 11.8g protein, 3.3g fibre, 0.081g sodium
|
Prep: Cook: |
5 minutes 25 minutes |
|
| Difficulty: | Easy | |
| Serves: | 4 |
| Ingredients |
|---|
| 320g spaghetti |
| 1 tsp olive oil |
| ½ an onion, finely chopped |
| 1 red chilli, finely chopped |
| 4 garlic cloves, crushed |
| 90ml red wine |
| 1 tbsp caster sugar |
| 1 tbsp fresh basil, chopped |
| 1 tsp dried chilli flakes |
| 2 tbsp tomato purée |
| 1 tbsp lemon juice |
| ½ tsp Italian seasoning |
| Salt and black pepper |
| 2 x 400g tins of chopped tomatoes |
| 2 tbsp fresh parsley, chopped |
directions
1 Bring a large pan of salted water to a boil and cook the spaghetti until just al dente according to package instructions.
2 Heat the oil in a large frying pan over medium heat. Cook the onion, chilli and garlic for five minutes.
3 Stir in the wine, sugar, basil, chilli flakes, tomato purée, lemon juice, Italian seasoning, tinned tomatoes and some seasoning.
4 Bring to the boil, then reduce the heat to medium and simmer for 15 minutes, uncovered.
5 Drain the spaghetti well and divide between serving bowls.
6 Stir in the parsley. Ladle the sauce over the spaghetti.
