Name: Arrabbiata (Spicy Tomato Pasta)
Prep time: 2 min
Cook time: 8 min
Total time: 10 min
Yield: 1 serving
Cuisine: Italian Cuisine
Ingredients: Spaghettini 90g; Whole Peeled Tomatoes 200g; Garlic 1 clove; Small Red Chilies 2; Salt 2g; Olive Oil 2 tbsp

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Original: English

Arrabbiata (Spicy Tomato Pasta)

by ファビオ飯 /イタリア料理人の世界

This is a classic spicy tomato pasta from Rome, Arrabbiata, known for its simple yet bold flavors. Using garlic, chili, tomatoes, and olive oil, this authentic recipe focuses on the cooking technique and ingredient preparation to maximize the spicy and savory notes.

Ingredients

Scale:

Main Ingredients (1 serving)

Spaghettini 90g
Whole Peeled Tomatoes 200g
Garlic 1 clove
Small Red Chilies 2

Seasonings

Salt 2g
Olive Oil 2 tbsp

Steps

[0:53] Finely mince 1 clove of garlic by pressing with the side of your knife. (Key Tip!) Leave the core in and mince finely by pressing to bring out the strong garlic punch. Cooking until golden brown will enhance its assertive flavor.
[2:07] Use 2 small red chilies with their seeds. (Key Tip!) Use the seeds for a spicier kick. If using dried chili peppers, tear them into small pieces.
[2:31] Prepare 200g of whole peeled tomatoes without crushing them. (Key Tip!) Whole peeled tomatoes are ideal for Arrabbiata due to their acidity and clean flavor. Leaving the chunky pieces will create a more authentic Arrabbiata texture.
[3:04] Add the minced 1 clove of garlic, the crushed 2 chilies, and 2 tbsp of olive oil to a frying pan.
[3:11] Heat over high heat until it starts to boil. (Key Tip!) The finely minced garlic can burn easily.
[3:28] Once boiling, reduce to very low heat and gently swirl the pan while slowly cooking the garlic until golden brown. (Key Tip!) Thoroughly cooking the garlic until golden brown is crucial for achieving the characteristic punch of Arrabbiata.
[5:00] Once everything is golden brown, turn the heat to medium and add the 200g of whole peeled tomatoes along with 2g of salt.
[5:42] Lightly crush the whole peeled tomatoes while simmering over medium heat, allowing the liquid to evaporate and the sauce to concentrate. (Key Tip!) The sauce is ready when it develops a chunky texture and the oil begins to separate from the sauce.
[8:15] Bring 2L of water to a boil with 30g of salt and cook 90g of spaghettini. (Key Tip!) While traditional Roman Arrabbiata often uses penne, spaghettini is common in Japan. For an al dente texture, use teflon-coated pasta; for a contrast between the pasta's sweetness and the sauce's sharpness, choose bronze-cut pasta.
[9:47] Just before the pasta is done, reheat the sauce over high heat and add a small amount of pasta water to emulsify it well. (Key Tip!) Emulsifying with pasta water will create a visually appealing pasta when plated.
Drain the cooked 90g of spaghettini, leaving it slightly wet, and add it to the sauce. Toss quickly and lightly. (Key Tip!) Thin pasta absorbs sauce easily, so avoid over-tossing to maintain an al dente texture.
🕒 10:11
Plate and serve. Enjoy!
🕒 10:35