Spaghetti all'arrabbiata
Easy, tasty & healthy
Ingredients
- 120 g spaghetti
- 6 tbsp olive oil
- 75 g minced onion
- 3 sprigs thyme
- 2 bay leaves
- 2 cloves garlic chopped
- 1 tsp crema di peperoncino can be replaced by fresh and finely chopped red pepper or red pepper puree
- 450 g tomato peeled and chopped
- 2 tl kappertjes
- 1 tl za'atar or use dried oregano
- 1 hand rocket leaves
Instructions
- Bring 2 litres of water to a boil with 20 g of salt and cook your spaghetti "al dente" in it (as soon as the water boils).120 g spaghetti
- In the meantime, heat a skillet or frying pan, add the olive oil and softly fry the chopped onion for about 5 min.75 g minced onion, 6 tbsp olive oil
- Add the thyme, garlic and bay leaf and fry for 1 minute, then add the red pepper puree and mix into the oil.3 sprigs thyme, 2 bay leaves, 2 cloves garlic, 1 tsp crema di peperoncino
- Add the tomatoes, turn up the heat and let them melt and reduce for 5 minutes.450 g tomato
- Meanwhile, drain the spaghetti and add the hot spaghetti to the sauce.
- Mix spaghetti and sauce well and leave to cook for another minute so the spaghetti can absorb the sauce. Add salt to taste.
- Put some rocket leaves in deep (preheated) plates and divide the spaghetti with the sauce on top over the plates.
- Sprinkle with capers and za'atar (or with vegan Parmesan or with nutritional yeast flakes).2 tl kappertjes, 1 hand rocket leaves, 1 tl za'atar
Nutrition
Serving: 200gCalories: 713.8kcalCarbohydrates: 69.2gProtein: 12.3gFat: 44.3gSaturated Fat: 6.2gPolyunsaturated Fat: 5.1gMonounsaturated Fat: 31.3gSodium: 74.3mgPotassium: 726.3mgFiber: 6gSugar: 9.1gVitamin A: 1783.3IUVitamin C: 33.8mgCalcium: 65.2mgIron: 2.8mg
Tried this recipe?Let us know how it was!