Vegan Arrabbiata Pasta -

Vegan Arrabbiata Pasta

Balanced by shades of heat, this spicy vegan arrabbiata pasta is bursting with the sweet-and-tart intensity of San Marzano tomatoes!

Prep Time 15

Cook Time 1

Course Main Course

Cuisine Italian

Servings 2

good glug of olive oil (2-3 tbsp)
3-4 cloves of garlic
1 small onion, finely chopped
1 tbsp crushed red pepper flakes (can adjust depending on preferred spice level)
400 gm San Marzano tomatoes
1 tbsp tomato paste
salt and pepper
fresh basil leaves
oregano & capers (for garnish)
pasta for choice

Cook the pasta in a pot of salted water until just shy of al dente. Drain, reserving some starchy pasta water.
Heat olive oil and sauté red pepper flakes until fragrant. Then add in your onion and garlic, stirring to cook until fried and golden.
Add in your San Marzano tomatoes and tomato paste. Pro tip: “rinse” the can with some of your starchy pasta cooking water to capture the full flavours of the tomatoes.
Continue cooking on medium low heat (for about half an hour), stirring regularly with a wooden spoon to help break down the tomatoes.
Stir in fresh basil once the sauce has reached your desired consistency and season with salt, pepper and sugar if required.
Add the cooked pasta , tossing until evenly coated with the sauce.
Plate up and garnish as desired ; I love sprinkling lots of oregano and capers to keep this a vegan friendly recipe!

Keyword best arrabiata sauce, san marzano tomatoes, vegan arrabiata pasta