Post by Aine Davis
Full disclosure: I’m not Italian. Not even close. But I am #1 Big Time Italian Food Fan Extreme. That being said, this is one of my favourite Italian dishes, I learned it when I was in Italy and over the years its grown into my own delicious concoction. If you’re looking for a carb-filled splendor well then look no further, and feast your eyes on my spicy Italian Arrabiata.
- 660ml strained, crushed, organic tomato puree
- 3 tbsp olive oil
- 3 garlic cloves, sliced thin
- 1/2 cup roughly chopped fresh basil, divided in half
- 1/2 cup chopped Kalamata olives
- 1 tbsp dry red pepper flakes
- 1 tbsp freshly ground black pepper
- 1 tsp dry oregano
- 1 tsp dry thyme
- 1 tsp dry parsley
- Salt, to taste
- Pasta of your choice, to serve 2
- In a large, heavy bottom pot with a lid, over medium-high heat, heat olive oil. While the olive oil is heating, thinly slice the garlic cloves and rough chop the fresh basil.
- Once the olive oil is hot, add garlic, dry red pepper flakes, and freshly ground black pepper. Once the oil is fragrant and a little red from the dry red pepper flakes, add half of the fresh basil. Saute for about a minute.
- Add the tomato puree, olives, oregano, thyme, parsley and salt. Stir together until combined. Put the lid on the pot and simmer over medium-low heat, making sure to stir it every so often so that the bottom doesn’t burn.
- If you want extra yummy sauce, simmer for a few hours. If you’re in a time crunch, no problem! Prepare your pasta and by the time it’s ready, your sauce will be ready too.
- Once ready to serve, stir in the other half of the chopped basil. Serve immediately over pasta.
Enjoy! Serves 2.