Spicy Italian Arrabiata

Post by Aine Davis

Full disclosure: I’m not Italian. Not even close. But I am #1 Big Time Italian Food Fan Extreme. That being said, this is one of my favourite Italian dishes, I learned it when I was in Italy and over the years its grown into my own delicious concoction. If you’re looking for a carb-filled splendor well then look no further, and feast your eyes on my spicy Italian Arrabiata.

INGREDIENTS

• 660ml strained, crushed, organic tomato puree
• 3 tbsp olive oil
• 3 garlic cloves, sliced thin
• 1/2 cup roughly chopped fresh basil, divided in half
• 1/2 cup chopped Kalamata olives
• 1 tbsp dry red pepper flakes
• 1 tbsp freshly ground black pepper
• 1 tsp dry oregano
• 1 tsp dry thyme
• 1 tsp dry parsley
• Salt, to taste
• Pasta of your choice, to serve 2

METHOD

1. In a large, heavy bottom pot with a lid, over medium-high heat, heat olive oil. While the olive oil is heating, thinly slice the garlic cloves and rough chop the fresh basil.
2. Once the olive oil is hot, add garlic, dry red pepper flakes, and freshly ground black pepper. Once the oil is fragrant and a little red from the dry red pepper flakes, add half of the fresh basil. Saute for about a minute.
3. Add the tomato puree, olives, oregano, thyme, parsley and salt. Stir together until combined. Put the lid on the pot and simmer over medium-low heat, making sure to stir it every so often so that the bottom doesn’t burn.
4. If you want extra yummy sauce, simmer for a few hours. If you’re in a time crunch, no problem! Prepare your pasta and by the time it’s ready, your sauce will be ready too.
5. Once ready to serve, stir in the other half of the chopped basil. Serve immediately over pasta.

Enjoy! Serves 2.