Pasta Arrabbiata

You can make this Arrabbiata as spicey as you need to or as mild. Using fresh tomatoes is recommended, but in a pinch, canned tomatoes will work just as well. Same goes for Basil. If you have fresh, great! But dried will work great as well!


  • 2 teaspoons olive oil
  • 4 garlic cloves, minced
  • 1 pound roma tomatoes, chopped
  • 10 basil leaves, minced
  • salt and pepper
  • red pepper flakes, optional
  • 1 pound angel hair pasta, cooked and drained


  1. Heat skillet over medium-high heat. Add olive oil to hot skillet. Add minced garlic and sautee until golden. Add tomatoes, stirring well. Simmer for 5-10 minutes, until tomatoes have broken down and most of the liquid is reduced.
  2. Add chopped basil leaves and red pepper flakes, if desired. Add salt and pepper to taste. Stir to combine all ingredients well. If sauce becomes too thick, add 1/4 cup of liquid from boiled pasta to thin.
  3. Toss with hot pasta and serve.


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