Spaghetti all'arrabbiata

Name: Spaghetti all'arrabbiata
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 2–3 Garlic cloves; 1–2 red chillies; 750 g ripe tomatoes; 2-3 TABLESPOONS Olive oil; 1 TABLESPOON Tomato paste; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON Vegetable broth; 400–500 g Spaghetti; 1/2 bunch Basil

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
2–3 Garlic cloves
1–2 red chillies
750 g ripe tomatoes
2-3 TABLESPOONS Olive oil
1 TABLESPOON Tomato paste
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON Vegetable broth
400–500 g Spaghetti
1/2 bunch Basil

Directions

1
Peel and finely dice the onion and garlic. Clean the chillies, carve lengthwise, remove seeds, wash and chop finely. Wash and roughly dice the tomatoes.
2
Heat the oil in a pot. Sauté the garlic and onion in it. Sweat tomato paste briefly. Add tomatoes and chillies and fry. Season with salt and pepper. Pour in about 1/4 l water, bring to the boil.
3
Stir in broth. Simmer open over medium heat for about 10 minutes.
4
Meanwhile cook the spaghetti in plenty of boiling salted water for about 8 minutes until al dente. Drain.
5
Wash basil leaves and cut into strips. Mix spaghetti with tomato sauce. Fold in basil. Arrange everything.