John Myers
Spaghetti All Arrabbiata
The perfect spaghetti all arrabbiata recipe with a picture and simple step-by-step instructions.
- 2 Chili peppers
- 1 Clove of garlic
- 1 Shallot
- 1 tbsp Rapeseed oil
- 1 tbsp Sugar
- 1,5 tbsp Balsamic vinegar
- 500 g Tomatoes (can)
- 2 Anchovies (anchovies)
- 4 Stems Parsley
- 200 g Spaghetti
- Salt and pepper
- 2 teaspoon Freshly grated Parmesan
- Peel the shallot and cut into small cubes. Peel off the garlic clove and roughly chop it. Halve the chili peppers, remove the stones and cut the flesh into thin strips. Heat rapeseed oil in a saucepan. Sauté shallots, chillies and garlic. Sprinkle with sugar and let caramelize . Deglaze with vinegar.
- Add tomatoes, season with salt and pepper. Bring to the boil and simmer for about 10 minutes. Drain the anchovies and cut in half. Wash the parsley, shake dry and roughly chop. Add the anchovies with the parsley to the sauce.
- Bring 2 liters of salted water (1 teaspoon of salt per liter) to the boil. Cook the noodles in boiling salted water according to the instructions on the package. Drain the noodles and mix with the tomato sauce. Serve on plates and sprinkled with Parmesan.
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