According to wikipedia, arrabbiata (the Italian word for angry) is a Roman sauce of garlic, tomatoes, and red chili cooked in olive oil. Basil is sometimes used, although the majority of chefs in Italy do not use basil for this recipe. The dish is usually served with pasta and chopped fresh parsley sprinkled on top. That's how I like! SPICY!
Ingredients:1 tablespoon red pepper flakes
1 tablespoon garlic, chopped
2 tablespoon olive oil
1 cup onion, chopped
1 large can (28 oz.) whole tomatoes
1 tablespoon Italian parsley, chopped
1 tablespoon Parmesan cheese
1/2 lb whole wheat spaghetti
Directions:
Put a pot of water on the stove over high heat and bring to a boil.
Heat the olive oil in a heavy bottom pot over medium heat. Add red pepper flakes and garlic and infuse the oil with those flavors for 2 minutes. Watch carefully to not burn garlic or you have to start over. Add onions to the oil mixture and soften for about 5 minutes. Hand crush the whole tomatoes into the pot along with all the juices; this gives the sauce better texture.
Allow the sauce to simmer while preparing the pasta. Salt the pasta water and throw the whole wheat spaghetti. After the spaghetti is al dente (about 10-11 minutes for whole wheat), add pasta to the sauce pot.
Toss the pasta in with the sauce and turn of heat. Give the pasta a few minutes in the sauce and allow it to absorb the flavors of the sauce. (This would be a good time to prepare a salad to accompany pasta.) When ready to serve. Top the sauce pasta with parsley and give it one last toss before plating.
Twist the pasta with serving fork and place a heap of spaghetti on each plate. Top with a little extra sauce and sprinkle Parmesan cheese over the dish for a extra richness and flavor.
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