How to Make Pasta All'Arrabbiata The Spicy Pasta You Need To Try

Von Vincenzo's Plate · 20 Min.

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Zubereitung

1. Fill a large pot with 5 litres of water and bring it to the boil for the pasta.
2. Place a wide pan over medium heat and add 2-3 generous tablespoons of extra virgin olive oil.
3. Crush 2 garlic cloves and add them to the pan, then add the finely chopped chilli.
4. Stir well, lowering the heat if it gets too hot.
5. Put the peeled tomatoes in a large bowl and break them down with a masher until you have a thick, rich purée.
6. Season the tomatoes with salt and pepper and mix well.
7. Once the garlic and chilli have simmered for a couple of minutes, add the tomato purée and mix well.
8. Simmer the sauce over medium heat for 15 minutes, stirring now and then.
9. When the water boils, add a small handful of rock salt, then the busiati trapanesi. Cook until al dente, about 12 minutes.
10. A couple of minutes before the sauce is ready, stir in the chopped parsley and torn fresh basil.
11. Drain the pasta, add it to the pan with the sauce and toss well to coat. Add a little of the boiling pasta water if needed to help the sauce spread.
12. Sprinkle grated pecorino over the pasta and mix through.

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