Arrabbiata, with Chilli but not Fiery
Ingredients
150 gr of onion diced small
50 gr of garlic chopped finely
80 ml of extra virgin olive oil
2 x 440 gr of crushed Italian tomato
200 gr of deseeded chopped tomato
10 gr of dried red chili
A small handful of basil torn
20 gr of parsley chopped
Salt and pepper to taste
Method
Place the olive oil in a sauce pan, once hot add garlic, the onion and some basil, sauté until fragrant, add the chopped and crushed tomato and bring to a gentle simmer, add the chili, remaining basil and parsley and let simmer for 45 minutes. Adjust the seasoning and toss with your favourite short pasta shape and Parmigiano cheese
