Spaghetti All'Arrabiata


8 oz dry spaghetti

2 tbsp olive oil

1 28-oz can whole peeled plum tomatoes with basil

3 tbsp tomato paste

2 cloves garlic, minced

1 tsp red pepper flakes

1/4 tsp sugar

1/2 tsp salt

fresh ground pepper


Cook the spaghetti in boiling salted water. Drain and set aside.

Place the whole peeled plum tomatoes in a blender and process until smooth.

Heat the olive oil over medium heat in a large skillet. When hot, add the garlic. Saute 30 seconds. Add the tomato paste and red pepper flakes. Saute 2 minutes then pour in the plum tomatoes. Mix well until everything has combined. Add sugar, salt and pepper. Bring to a simmer and simmer for 10 minutes.

Add cooked spaghetti to sauce and toss to coat. Add a big glug of olive oil and any other seasonings to taste. Serve immediately.


20 minutes