Pasta arrabiata with chili and tomato
A classic Italian pasta dish with few but high-quality ingredients. Therefore, choose good produce to bring out the best flavor. This recipe does not meet the Whole Grain Logo requirements but is an opportunity to include more whole grains in everyday meals.
Ingredients
- 400 grams whole grain spaghetti or tagliatelle
- 1 can chopped tomatoes – choose a good quality
- Chili as needed, e.g., a finely chopped fresh chili or a tsp of dried chili
- 3 clove garlic
- 1 tsp balsamic vinegar
- 1 tsp sugar
- 2 handfuls fresh basil
- 80 grams parmesan cheese
- 4 tbsp olive oil
Instructions
- Gently heat the olive oil in a pot over low heat together with the chili and garlic. The chili and garlic should now infuse the oil with flavor, preferably for 10–20 minutes on low heat, without taking on too much color or burning.
- When the garlic starts to change color, pour in your chopped tomatoes.
- Turn the heat down to a simmer and add salt, pepper, sugar, and balsamic vinegar, then adjust to taste – including whether you want more chili.
- Rinse and chop the basil.
- Add the basil to the sauce and let it simmer for about 15 minutes (uncovered) until it thickens.
- Add the basil to the sauce and let it all simmer for about 15 minutes (uncovered) until it thickens.
- Meanwhile, cook the pasta according to the instructions on the package.
- Toss the pasta with the tomato and chili sauce and serve with freshly grated parmesan or another cheese, and optionally some extra basil.