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Spaghetti in Arabiata Sauce

Spaghetti in Arabiata Sauce is a spicy pasta dish made with sauce using dried red chilies. It is a delicious combination with a bread of your choice.
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Side Dish
Cuisine: Italian, Vegetarian
Keyword: eggless, Spaghetti, Vegetable
Servings: 4 people

Ingredients

  • 1 cup pasta
  • 150 gram spaghetti
  • 2 tbsp olive oil
  • onion finely chopped
  • 2 red chilies seeded and sliced thinly
  • 10 ripe tomatoes finely chopped
  • to taste salt, pepper & seasoning
  • few parmesan shavings
  • water for boiling pasta
  • salt & oil for boiling pasta

Instructions

for cooking pasta

  • Heat water in a pan (big vessel). The water should be enough to completely cover the pasta when dipped. Add 1 tsp salt to it.
  • Add 1 tsp of olive oil to water to keep the pasts from sticking together.
  • Once the water starts boiling, slowly add pasta, so that boiling doesn’t stop. (I boiled both macaroni & spaghetti separately).
  • Boil & stir gently to keep the pieces from sticking to the pan & to each other.
  • Cook to the ‘al dente’ stage or a little short of it if it is to be held. To test, press a piece against the side of the pan with a fork. It should need quite a firm pressure to break the pasta.
  • Drain & rinse thoroughly with cold water until the rinsed water runs clear.
  • Coat lightly with oil or butter to prevent sticking.
  • To reheat pasta place in a strainer & submerge in hot water or saute in a little fat.

for the sauce

  • Heat oil in a pan, fry the onions along with chilies. If you are using dry chilies, very lightly crush them & split them in the center as it allows the flavor to be released in the oil. I fry chilies first & quickly remove them once they start sputtering and keep aside using a small straining spoon as leaving them in the oil makes them black & unappealing.
  • Once onions are fried, add tomatoes and just a pinch of sugar. Sugar is added to neutralize the acid in tomato. Heat on high flame.
  • When tomatoes break down & start to ooze liquid, add whole chilies in them so they will release their flavor while cooking. Allow to cook on low flame for another 5-8 mins. Keep stirring in between if required. It should attain a saucy consistency. If thick, then add little of pasta water to get the right consistency.
  • Once done, divide the sauce in 2 parts – to one part, add macroni, salt, pepper & oregano and to the 2nd part add spaghetti, salt, pepper & oregano.
  • Garnish with parsley & parmesan. Serve hot with bread.