Inspired by arrabbiata sauce, this spicy spaghetti recipe is a quick weeknight dinner full of rich tomato flavor! It's made with pantry staples like olives, capers, and canned tomatoes and comes together in just about 30 minutes!
Have you ever tried pasta arrabbiata? It's an Italian-style spicy tomato sauce with red chili flakes and plenty of garlic. It's saucy, tangy, and delicious, like my gochujang pasta! My version is inspired by the classic recipe with a couple of tasty twists!
You can enjoy it as is or throw in some extra protein, like chicken or chickpeas, for a more complete meal. For more delicious Italian recipes, try my shrimp scampi without wine, roasted branzino, or whipped ricotta.
Why You'll Love It
- 🗄 Pantry-Friendly: I use mostly pantry ingredients, like canned tomatoes, capers, olives, and red pepper flakes, so you can skip a trip to the grocery store!
- 🌶️ Delicious: This tomato-based sauce boasts a ton of flavor that the whole family will love!
- 💪🏽 Highly Adaptable: Out of capers? Just used up your olives? Head to the ingredients section to see options for easy swaps and substitutions.
Ingredient Notes
- Red Pepper Flakes: Use as much or as little as you like according to your spice level. I recommend starting with ½ teaspoon for a little kick, but I use 1 teaspoon as I love spicy flavors!
- Olives and Capers: This addition of olives and capers leans more toward a puttanesca vibe, but I'm for it. If you don't have olives or capers or want to keep things simple, feel free to omit these!
- Canned Whole Peeled Tomatoes: If you choose a more minimalist version of this dish, I highly recommend looking for good quality whole peeled tomatoes. It really makes a difference. My favorites are Bianco diNapoli, Mutti, or Cento San Marzano tomatoes.
- Fresh herbs: Fresh basil is a great addition and adds a bit of brightness. Parsley works, too.
For a full list of ingredients and quantities, refer to the recipe card.
How to Make This Recipe (Step-by-Step)
Step 1 - Bring a large pot of water to a rolling boil, and cook the pasta until just before al dente (according to package instructions).
Step 2 - In a large skillet or dutch oven, over medium-low heat, saute the anchovies (if using), minced garlic cloves, shallot, and red pepper flakes with a bit of extra-virgin olive oil.
Step 3 - Add the olives and capers, and saute over medium heat for another couple of minutes.
Step 4 - Stir in the tomato sauce, add a pinch of salt, and simmer everything for 10 minutes. Season, adding more chili flakes if desired to your personal taste.
Step 5 - Over low heat, add the pasta to the skillet. If needed, loosen the pasta sauce with a bit of pasta water. Garnish with a bit of basil and parmesan cheese (if using). Serve and enjoy!
Storage & Make-Ahead Instructions
Leftovers will last 3 - 4 days stored in an airtight container in the refrigerator. You can also make the sauce ahead of time, and toss it with the pasta just before serving.
When reheating leftovers, you may need to loosen the sauce with a bit of water.
Recipe FAQs
Absolutely! You can omit the anchovies and/or the pecorino romano cheese to make a vegan or vegetarian version.
Yes, for sure! Fresh tomatoes will add a whole new level of brightness to the dish. I might recommend adding a tablespoon of tomato paste with the fresh tomatoes to give it a bit more body and tang.
If the sauce has simmered for at least 15 minutes already, I recommend adding a tablespoon or two of unsalted butter to round out the flavor.
Spaghetti is a traditional pasta shape used in arrabbiata sauce, but you can use whatever shape you like! Bucatini, penne, or rigatoni are other great options.
Other pasta recipes you might like:
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Spicy Spaghetti Arrabbiata Recipe
Ingredients
- 3 tablespoons extra-virgin olive oil
- 2 filets anchovies, optional | omit for vegan version
- 4 garlic cloves, finely minced
- 1 shallot, finely minced
- ½ - 1 teaspoon red pepper flakes
- ¼ cup pitted olives, drained and chopped
- 1 ½ tablespoons capers, drained and rinsed
- 14 ounces whole peeled tomatoes, good quality
- Salt
- ¼ cup fresh basil, chiffonade | or parsley
- ¼ cup freshly grated parmigiano-reggiano cheese, optional | omit for vegan version
- 6 ounces dried spaghetti, or penne
Instructions
- Bring a large pot of water to a boil.
- Saute the aromatics: Meanwhile, set a large skillet or dutch oven with 3 tablespoons extra-virgin olive oil over medium-low heat. Add 2 filets anchovies, 4 garlic cloves (minced), 1 shallot (minced), and ½ - 1 teaspoon red pepper flakes. Saute for 3 - 4 minutes until the garlic and shallot soften and smell fragrant, and the anchovies begin to dissolve (I break them up with a wooden spoon).
- Add ¼ cup pitted olives and 1 ½ tablespoons capers, and saute over medium heat for 1 - 2 minutes until they begin to smell briny.
- Simmer the sauce: Stir in 14 ounces whole peeled tomatoes, crushing them slightly with the back of the spoon (they will continue to break down as the sauce simmers). Simmer for 10 minutes over medium low heat until it thickens slightly, the tomatoes break down, and it tastes tangy but not too acidic. Season the sauce with salt as desired, but remember the salinity of the other ingredients!
- Cook the pasta: While the sauce cooks, salt the water, then add 6 ounces dried spaghetti and cook al dente per the package. Reserve ½ cup of pasta water.
- Finish the dish: Transfer the pasta to the skillet and toss to combine. Season again as needed.Note: If the sauce feels too thick, you can loosen it by adding a little pasta water and reducing the sauce over medium-low heat until it reaches your desired consistency.
- Serve: Divide the pasta amongst serving bowls and garnish with ¼ cup fresh basil and ¼ cup freshly grated parmigiano-reggiano cheese (if using). Serve hot.
Notes
- Red Pepper Flakes: Use as much or as little as you like according to your spice level, but remember this is an essential ingredient! I recommend starting with ½ teaspoon.
- Do not overseason the sauce: The anchovies, olives, and capers all add a good amount of brininess and salinity to the dish, so make sure not to use a heavy hand of salt! Start with a pinch and go for there.
- Storage: Lasts in an airtight container in the refrigerator for 3 - 4 days. You can also make the sauce a day ahead, then toss it with the pasta just before serving. When reheating leftovers, you may need to loosen the sauce with a bit of water.
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
