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 Time10mins
Cook Time10mins
Total Time20mins
Course: Main Course, Side Dish
Cuisine: Italian, Vegetarian
Keyword: eggless, Spaghetti, Vegetable
Servings: 4people
Ingredients
1cuppasta
150gramspaghetti
2tbspolive oil
1½onionfinely chopped
2red chiliesseeded and sliced thinly
10ripe tomatoesfinely chopped
to tastesalt, pepper & seasoning
fewparmesan shavings
waterfor boiling pasta
salt & oilfor 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.