It has taken me so long to perfect the restaurant-style pomodoro pasta sauce that doesn’t taste bland. But you’ll be pleased to know it’s here, and it taste amazing. It is a staple sauce that can be used in so many recipes.
Arrabiata is a tomato sauce with chilli, the best combination right? Oh, and plenty of garlic and basil. The chilli can be omitted if you aren’t a fan of spice but I think it brings this sauce a whole new dimension. I used sun dried tomatoes because well, I love them and they are so full of flavour.
If you aren’t keen on sundried tomatoes (who are you?) sub for extra cherry tomatoes. This sauce is best served with linguine, in my opinion, but spaghetti would also be delicious. Or any other pasta, lets be honest, because I love all pasta.
If you are a pasta lover in need of the perfect tomato sauce, try this, please. It’s garlicky-tomatoey and full of punch. I promise you will love it. I think this would be a great dish for Valentine’s or any other day you want to impress your partner or friends. Talking of Valentine’s, my chocolate lollipops have been featured my the metro here – I would love it if you checked it out!
As always if you try my recipe please comment below, tag me on instagram #cupfulofkale and follow me on Instagram here!
Easy Arrabiata Tomato Sauce
The easiest, foolproof tomato arrabiata pasta sauce. Packed with roasted tomatoes, sundried tomatoes, garlic and basil. Serve with linguine and a glass of wine for an any day of the week meal!
Ingredients
- 1 red onion
- 3 garlic cloves
- 1 tbsp dried herbs
- 1 tin chopped tomatoes
- 1 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 dried red chilli pepper
- 100g cherry tomatoes
- 5 sundried tomatoes
- Handful fresh basil
- 200g linguine
Instructions
Heat the oven to 160C/320F. Place the cherry tomatoes on a baking tray with some oil, salt and pepper and roast in the oven.
Thinly slice the onion and crush the garlic. Fry in a pan on medium heat.
Once cooked, add in the dried herbs, tinned tomatoes, balsamic vinegar and sugar. Bring to a gentle simmer.
Chop the sundried tomato into small chunks and the chilli pepper and add to the pan too.
Boil some water and add roughly 100g pasta per person. Cook for 10-12 minutes, according to the packet.
After simmering for about 15 minutes, the sauce will have thickened. If it hasnt, turn up the heat a little. Add in the roasted tomatoes and squish with the back of a wooden spoon.
Taste and add salt and pepper. Roughly chop the basil and add.
Drain your pasta, mix in with the tomato sauce and sprinkle some extra basil on top!
Notes
The dried red chillis I use are pretty spicy, so add more/less depending ones you are using and like.
Nutrition Information:
Yield: 2 Serving Size: 1Amount Per Serving: Calories: 267Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 21mgCarbohydrates: 55gFiber: 6gSugar: 16gProtein: 10g
Albert Bevia
Tuesday 20th of February 2018
I am very keen on sundried tomatoes!! this sauce sounds incredible...perfection if I must say! great recipe :)
Tamsin
Tuesday 20th of February 2018
So glad you are a sun dried tomato fan too! thanks so much for dropping by :)
Eva
Monday 12th of February 2018
Yum, what an easy and delicious looking pasta sauce! I love all the layers of tomato flavor you have going on in it. I’ll have to give it a try—and definitely with the chili pepper!!