Linguini Arrabiata
Linguini Arrabiata
Serves 4
INGREDIENTS
1 pound/ 450g linguini or spaghetti pasta
3 tbsp olive oil, plus extra to drizzle
1 large red onion, peeled and finely chopped
2 large garlic cloves, peeled and finely chopped
1 red chili, deseeded and finely sliced
1 tsp, dried oregano
1 tin of chopped or fire roasted crushed tomatoes
12 cherry tomatoes, halved
Pinch of sugar
Sea salt and black pepper
Handful of basil leaves, shredded
METHOD
Add the pasta to a pot of boiling salted water and cook for 8–10 minutes, or until al dente.
Meanwhile, heat the olive oil in a wide pan and fry the onion, garlic, chili and oregano cook for
1–2 minutes, until the onions have softened.
Add the canned tomatoes, and simmer over high heat for around five minutes until some of the
tomato juice has evaporated. Toss in the cherry tomatoes and add the sugar. Continue to cook
until the cherry tomatoes have softened, this should only take a couple minutes. Taste and
adjust the seasoning and then toss in the basil.
Drain the pasta and mix together with the sauce.
To serve, divide among warm bowls and drizzle over a little more olive oil and finish off with
some Parmesan shavings.