Spaghetti Arrabiata
Spaghetti Arrabbiata is an easy 20-minute pasta made with crushed tomatoes, garlic, olive oil, and red pepper flakes for a bold, spicy dinner.
Ingredients
- 1 lb spaghetti
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic minced
- 1 teaspoon red pepper flakes
- 1 28 oz can crushed tomatoes
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- Parmesan cheese for serving
- Fresh basil for serving
Instructions
- Cook the pasta. Bring a large pot of salted water to a boil. Cook spaghetti according to package directions until al dente. Reserve about 1 cup of pasta water before draining.
- Start the sauce. While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the garlic and red pepper flakes and cook for about 1 minute, stirring frequently, until fragrant.
- Simmer the sauce. Add the crushed tomatoes, onion powder, salt, and black pepper. Stir to combine and bring to a gentle simmer. Cook for about 10 minutes, stirring occasionally.
- Toss with the pasta. Add the drained spaghetti to the skillet and toss until evenly coated in the sauce. Add a splash of reserved pasta water if needed to loosen the sauce.
- Serve. Divide between bowls and top with freshly grated Parmesan and fresh basil. Serve immediately.
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