Pasta all'Arrabbiata with Fresh Tomatoes
A fiery Roman pasta dish where tomatoes and chili simmer into a vibrant, spicy sauce that clings perfectly to al dente pasta. This italian-inspired pasta ready in about 40 minutes pairs spaghetti, San Marzano tomatoes, red chili flakes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200g spaghetti
- 400g San Marzano tomatoes
- 1 tsp red chili flakes
- 3 garlic cloves
- 4 tbsp extra-virgin olive oil
- 20g fresh basil
- 1/2 tsp salt
Instructions
- Step 1: Bring 4L salted water to a rolling boil; add 200g spaghetti and cook for 8-10 minutes until al dente, reserving 1/2 cup pasta water before draining.
- Step 2: Heat 4 tbsp extra-virgin olive oil in a large skillet over medium-low heat; add 3 minced garlic cloves and 1 tsp red chili flakes, sautéing for 2 minutes until garlic is golden but not browned.
- Step 3: Add 400g crushed San Marzano tomatoes, 1/2 tsp salt, and simmer uncovered for 15 minutes until sauce thickens and coats the back of a spoon, stirring occasionally.
- Step 4: Toss drained spaghetti into skillet with 1/4 cup reserved pasta water, adding fresh basil and cooking for 1 minute until sauce emulsifies and coats each strand evenly.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Pasta all'Arrabbiata with Fresh Tomatoes take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pasta all'Arrabbiata with Fresh Tomatoes?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep spaghetti from drying out.
Can I substitute ingredients in Pasta all'Arrabbiata with Fresh Tomatoes?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pasta all'Arrabbiata with Fresh Tomatoes for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pasta all'Arrabbiata with Fresh Tomatoes?
Italian pasta like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★★
Absolutely wonderful.
- ★★★☆☆
Average. The concept is good but execution needs work on seasoning.
