Spicy Spaghetti Arrabbiata Recipe

5 from 1 vote

This 30-minute spicy spaghetti arrabbiata is flavorful, tangy, and garlicky. Made with garlic, tomatoes, olives, and capers, it's sure to be a weeknight favorite pasta dish.

Prep Time12

Cook Time18

Total Time30

Servings: servings

Calories: 611kcal

Author: Karishma Pradhan

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