Spaghetti Arrabbiata

They say all best laid plans go to waste and today was one of those day. It was the penultimate school day for our school year and my youngest had a leaving party to attend which gave me the greatest gift – one on one time with my eldest daughter.

With Covid19 we are all living in each others pockets. I have been amazed at how well we are all getting on with each other but now it seems those times when we get to just take time out and find out what is happening on an individual level are so rare and therefore so much more sweeter. I shelved the Shepherd’s Pie plan for tonight and instead Georgina and I escaped to check out the new location of our favourite bookshop in Utrecht. The interior looks amazing with a white spiral staircase leading up to the Crime and Thrillers section and there were loads of passages and nocks to explore. We both loved it. This shop has a pretty good English young adult section so my daughter thought it was christmas come early. The time flew by and before we knew we had to return to pick up from the party and then get ready for swimming.

Needless to say with all this fun tonights dinner had to be a store cupboard fix. After checking out what was close to hand I decided on spaghetti arrabbiata. This is so simple, the sauce only needs five ingredients and even better, it takes less than 15 minutes to plate up.

I was taking a chance with this dish because one child often proclaims she does not like tomatoes but tonight they were all wiping up the sauce with extra bread, the pan was clean, hardly needed putting in the dishwasher!

Spaghetti Arriabbiata

Ingredients

  • Olive oil
  • 1 x Red Chilli – sliced in half
  • 2 x Garlic cloves – thinly sliced
  • 2 x 400g Cans of chopped tomatoes
  • 1/2 Tsp Chilli flakes
  • 400g Spaghetti

Method

  1. Bring a large pan of salted water to boil, then add the spaghetti – cook as per the instructions on the packet.
  2. Put a glug of olive oil in a pan and add the sliced chilli while the oil is heating up. Then add the sliced garlic and chilli flakes and cook for one minute.
  3. Add the tomatoes and simmer for about 10 – 15 minutes (I did this while the water boiled and the pasta cooked).
  4. Drain the pasta, retaining a little of the water to add to the tomatoes. Then add the spaghetti to the tomato sauce and stir together to coat the pasta nicely, if the sauce is too thick for your liking add a little of the pasta water. Then serve.
  5. I always make sure there are chilli flakes and black pepper to season independently to hand.

Published by Amanda Dews

Hello I'm Amanda. I am originally from Yorkshire in the UK but currently live in the Netherlands. I love to cook and bake and spend my time reviewing recipes and planning meals for my family.

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