Budget arrabiata pasta
A quick and fiery arrabiata pasta made with garlic, dried chilli, and chopped canned tomatoes. Melted cheddar cheese brings a creamy, savoury finish to the spicy sauce. It is the ultimate fuss-free dinner when you want bold flavours in under twenty minutes.
Ingredients
- Olive Oil45 ml
- garlic clove4 კბილი
- Dried chilli1 ჩაის-კოვზი
Instructions
4 steps- 1
Half-fill a medium saucepan with water and cover with a lid. Place over a high heat and bring to the boil. Add the pasta and stir. Cook uncovered for 10-12 minutes, or until the pasta is tender but retains just a little ‘bite’. Stir occasionally as the pasta cooks, so it doesn’t stick.
- 2
Meanwhile, heat the oil in a frying pan. Add the garlic and cook over a very low heat for 2 minutes, or until the garlic is softened but not browned, stirring regularly. Add the chilli flakes and cook for a few seconds more, stirring constantly.
- 3
Remove the pan from the heat and gently stir the tomatoes into the garlic-infused oil. Place the pan over a medium-high heat and bring to a simmer. Cook for 5-7 minutes, stirring regularly until the sauce is fairly thick and glossy. Season with a little salt and lots of pepper.
- 4
Drain the pasta in a colander or sieve, then add to the tomato sauce. Toss together and sprinkle with the cheese to serve.
Nutrition
1 serving ≈ 600 g
Nutrition values are estimates. - means data is unavailable.
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