Spicy Arrabiata Pasta sauce by Gaz Oakley

This wholesome pasta dish is an all round crowd pleaser! Packed with juicy sun-ripened tomatoes, spicy fresh chilli and fragrant basil this tasty main won’t disappoint if you’re looking for a comforting meal.

30 mins

4 people

SHARE THIS RECIPE

INGREDIENTS

15 cherry tomatoes halved

1 red pepper, seeds removed and sliced fine

3 tbs of Mr Organic Olive Oil

1 Onion, peeled and chopped into chunks

6 cloves of garlic, minced

1-2 red chillies (to taste) chopped fine

2 tsp of sea salt

2 tsp of cracked black pepper

2 cans of Mr Organic Chopped Tomatoes

2 tbsp caster sugar

2 tbsp white wine vinegar

Handful of fresh basil chopped fine

400g of Mr Organic Penne Pasta

METHOD

1. Preheat your grill to high. Line a baking tray with foil & place the cherry tomatoes & red peppers on it cut side up with a drizzle of oil over the top. Place the tray under the grill for 10-12 minutes or until they have gone a little crisp and golden. Once cooked set them aside. Cooking them in this way enhances the sweetness and all round flavour.

2. Place a large non stick saucepan over a medium heat and add a drizzle of oil followed by the onion, garlic, chilli & sprinkle of salt & pepper. Saut for 2 minutes. Add the cans of chopped tomatoes plus the sugar & vinegar. Turn heat down low and let the sauce cook away for 12-15 minutes. Stirring every now and then.

3. At this point I get my pasta cooking to the packet instructions in salted boiling water.

4. After letting the sauce bubble away it should have thickened up considerably & reduced down, intensifying the flavour. Stir through the chopped basil, grilled cherry tomatoes & peppers.

5. When the pasta has cooked mix it through the sauce making sure it’s coated well. Serve up your pasta straight away, simply garnished with some fresh basil.