L’Arrabbiata

Name: L’Arrabbiata
Yield: Makes about 600 ml/1 pint/2½ cups
Cuisine: Italian
Ingredients: 4 garlic cloves, finely chopped; sea salt 5 ml/1 tsp chopped fresh parsley, to serve; 2 x 400 g/14 oz cans chopped tomatoes, drained; 1-4 dried red chillies (see Cook’s tips); 60 ml/4 tbsp extra virgin olive oil

Preparation info

Makes about
600 ml

Difficulty
Easy

Appears in

The Italian Regional Cookbook

By Valentina Harris

Published 2017

About

Ingredients

60 ml/4 tbsp extra virgin olive oil
4 garlic cloves, finely chopped

Europe
Italy
Sauce
Gluten-free
Mediterranean
Vegan

Method

Heat the olive oil in a large, heavy pan and add the garlic and chillies. Fry for 3-4 minutes until both the garlic and chillies are well browned.
Remove the chillies and garlic with a slotted spoon and discard them.
Add the tomatoes to the pan and season to taste with salt. Simmer over a low heat for about 20 minutes, until the sauce is thick and fla