A classic spicy pasta arrabiata recipe with oven roasted tomatoes and chili sauce… Flaming hot, homemade and super delicious!
What a spicy and furious sauce this pasta arrabiata is!
That’s where it’s got its name from apparently. Arrabiata in Italian means angry or something like that if I’m not mistaken.
I guess you actually spell it arrabbiata but OK.
Pasta Arrabiata Recipe From Scratch
Here’s my very own take on this famous and foxy spicy pasta arrabiata recipe that I made with oven roasted tomatoes and a good dash of hot chili sauce: add it to taste of course…
Me and the hubs licked out plates clean afterwards.
We both love spicy food, and pasta. And the combination of both is highly addictive! I hope you will like it as much as we did that evening. Enjoy this spicy pasta!
Do you love my pasta arrabiata recipe?
Then also check my roasted tomato risotto… More or less the same method but a totally different meal in the end!
Pasta Arrabiata Recipe
A spicy pasta arrabiata recipe with roasted tomatoes and chili sauce!
- 9 oz dry pasta (250 g)
- 1 small onion sliced
- 1 lb cherry tomatoes (450 g)
- ⅓ cup olive oil (80 ml)
- 1 tbsp hot chili sauce
- 1 tsp brown sugar
- 4 medium garlic cloves
Slice the cherry tomatoes in half and add them together with the sliced onion and unpeeled garlic to a large mixing bowl. Drizzle with 2 tablespoons of olive oil.
Stir the tomatoes and onion well.
Pour this mixture onto a large baking tray lined with baking paper. Arrange the tomatoes with their cut side up because they will dry out much faster. Sprinkle the tomatoes with a dash of salt.
Roast the tomatoes and onion in a preheated oven at 392°F (200°C) for about 35 minutes or until they are wrinkled and browned (not burnt) but still a little juicy. Check the oven regularly to make sure that the onion and garlic are not charred. Put some tinfoil on top of them if you want. In the end remove the roasted vegetables and let them cool down for 10 minutes.
Peel the soft garlic. Then transfer the lukewarm roasted vegetables to a blender.
Blend the vegetables into a smooth puree. Add the chili sauce and remaining olive oil.
Blend well. Now add the brown sugar.
Blend the creamy tomato sauce again. Then check the seasoning and add extra chili sauce, brown sugar or salt to taste. You should end up with a thick and creamy sauce.
Bring a high pan of salted water to a rolling boil over high heat and cook the pasta until tender. Strain and transfer the pasta immediately back to the pan. Pour in the pasta arrabiata sauce and stir well.
Transfer the tomato sauce pasta onto plates and serve hot.
Pasta And Tomatoes
I’m sure you loved this pasta arrabiata recipe!
Now that we are talking pasta and tomatoes… makes me think of the little recipe I once made and actually never posted now that I come to think of it.
So here it is.
This easy tomato pasta has its own story.
We were enjoying a heavenly holiday Mediterranean Sea on the French island of Porquerolles. On the square right next to our rented apartment was this tiny fruit and vegetable stall selling mouthwatering products.
I stumbled upon a huge coeur de boeuf (beef heart) tomato for a surprisingly mild price, considering this island is super expensive.
I had some dry pasta, half a garlic bulb and dried herbs in the pantry.
Could it be that simple?
It took less than 10 minutes to cook but I can tell you that this pasta meal was devoured in less than half that amount of time. We could easily have gone for another bowl of it.
Back home I tried the recipe again but instead of coeur de boeuf tomatoes I used some good Italian ones.
A quick and easy dish, try it!
- 9 oz dry spaghetti (250 g)
- 10,5 oz fresh tomatoes (300 g)
- 3 tbsp onion chopped
- 6 tbsp olive oil
- 3 tbsp red wine vinegar
- 3 tbsp capers in brine
- a handful fresh basil chopped
- 1 bay leaf
- For this recipe you can choose whether you want to use peeled tomatoes or not. Here’s how you do that: just poach the ripe tomatoes in some hot boiling water for a couple of seconds.
- Then scoop the tomatoes out using a slotted spoon and immediately refresh the tomatoes in ice cold water (or under cold running tap water) and peel them one by one using a sharp knife. Discard the skins.
- Chop the peeled tomatoes into 4 pieces and deseed them. Dice the delicate tomato meat up finely.
- Fill a large pan with water, add a good dash of salt and bring it to a rolling boil over high heat. Once boiling, add the pasta to the hot water and cook until al dente tender. Keep an eye on it!
- Pour the olive oil in a medium non-stick pan and add the bay leaf and the chopped onion.
- Place the pan over medium and gently cook the onion for 15 minutes until soft and smooth. Then take the pan off the heat again and let the onion cool down fully. Once the onion is cold, add the chopped tomato and season with a pinch of pepper and salt.
- Stir and add the red wine vinegar and the capers.
- Stir again. Check the seasoning and add extra pepper, red wine vinegar or salt to taste if necessary. Then stir in the freshly chopped basil and remove the bay leaves.
- Drain the pasta once it is tender and add the chunky tomato sauce to it. Add extra olive oil to taste if necessary. Stir the pasta well and scoop it onto plates. Serve.