Spaghetti arrabbiata

I have found this recipe on shaghetti arrabbiata in the one the weekly newsletter coming along with my weekly vegetable box from Årstiderne. I know it is not the season for fresh tomatoes from your own garden, but on a cold and windy Winter day it can be good to eat some food with a certain level of spiciness.

I used fresh cherry tomatoes. You can use other fresh tomatoes or canned tomatoes. I am considering to add in some tomato concentrate next time to have a more intense flavour of tomato. I would also consider to use more chili, as the taste was not very strong.


Spaghetti arrabbiata: - 4 portions

• 400 g dried spaghetti 
• ½ chili - de-seeded and finely chopped
• 2 cloves of garlic - finely chopped
• 2 tablespoon of olive oil
• 400 - 500 g fresh cherry tomatoes - cut into half size
• salt for seasoning
• fresh basil
• Parmesan cheese - freshly grated

1. Start by boiling the spaghetti for 9-10 minnutes
2. Meanwhile heat up the olive oil on a frying pan.
3. Start by frying the garlic and chili for 1-2 minutes.
4. Afterwards add the chopped tomatoes.
5. Let the tomato sauce simmer gently, until the spaghetti is ready.
6. Remove the spaghetti from the water and add into to the tomato sauce.
7. Serve together with fresh basil leaves and freshly grated Parmesan cheese
8. Enjoy :-)