Spaghetti Arrabbiata ('Angry' Pasta Sauce)
Featuring a spicy tomato sauce, this spaghetti arrabbiata makes for a quick and easy weeknight dinner that's vegan and gluten-free.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at thepeskyvegan.com.
Cooking tools:
- Pot
- Saucepan
- Pan
- Chef's knife
- Cutting board
- Wooden spoon
- Measuring spoon
- Colander
- Potato masher
- Can opener
- Ladle
- Stove
- Kitchen scale
- Tongs
- Mixing bowl
- Plate
Ingredients
- 7 oz (200 g) dried spaghetti ((gluten-free if necessary))
- 1-2 tablespoons extra-virgin olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 teaspoon dried chilli flakes ((plus more to taste))
- 1x 14 oz (400 g) tin tomatoes ((good-quality if possible – see notes))
- 1 bay leaf
- 2 teaspoons vegan balsamic vinegar ((or red wine vinegar – optional))
- Salt
- pepper
- Pasta cooking water
- Small handful fresh parsley
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