Pasta Arrabiata Recipe

Introduction

Ingredients

• 1 pound of spaghetti
• 1 can of crushed tomatoes
• 1 onion, diced
• 4 garlic cloves, minced
• 1 teaspoon of red pepper flakes
• 1 tablespoon of olive oil
• 1 teaspoon of salt
• 1/2 teaspoon of black pepper
• 1/4 cup of fresh parsley, chopped

Instructions

1. Begin by boiling a large pot of salted water. Add the spaghetti and cook according to the package instructions until it is al dente. Drain the pasta, but reserve about a cup of the pasta water.
2. While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the diced onion and sauté for about 5 minutes or until it is soft and translucent.
3. Add the minced garlic and red pepper flakes to the skillet and sauté for another minute or until the garlic is fragrant.
4. Add the can of crushed tomatoes to the skillet and stir to combine. Bring the mixture to a simmer and let it cook for about 10 minutes, stirring occasionally.
5. If the sauce is too thick, add some of the reserved pasta water to thin it out. Season the sauce with salt and black pepper to taste.
6. Add the cooked spaghetti to the skillet and toss it with the sauce until it is coated evenly.
7. Garnish the pasta with the chopped parsley and serve hot.

Nutrition

• Calories: 425
• Protein: 14g
• Fat: 5g
• Carbohydrates: 82g
• Fiber: 5g
• Sugar: 7g
• Sodium: 900mg

Tips

• If you like your pasta really spicy, add more red pepper flakes to the sauce.
• You can also use penne or any other type of pasta that you like instead of spaghetti.
• If you want to make this recipe vegetarian, you can omit the salt and use vegetable broth instead of the pasta water.
• If you want to make this recipe vegan, use whole wheat pasta instead of regular pasta and omit the parmesan cheese.

Conclusion