Spaghetti Arrabiata

Ingredients

• 350 grams (12 oz) spaghetti
• 2 tablespoons virgin olive oil (plus an extra glug for the spaghetti)
• 1 medium red onion (finely chopped)
• 4 fat cloves of garlic (or more) (chopped)
• 400 grams (14oz) good quality tinned tomatoes (chopped)
• 3 tablespoons basil leaves (chopped, heaped spoons)
• 1 teaspoon red chilli flakes (or to taste)
• 1 teaspoon sugar
• 1/2-1 teaspoon salt (or to taste)
• freshly ground black pepper (to taste)
• grated parmesan for finishing

Instructions

1. 1

   Cook the spaghetti al dente according to the package instructions. Use plenty of water for cooking and generously salt the water. You'll need roughly just under a tablespoon for this amount of pasta.

2. 2

   Drain the pasta in a colander and rinse it with cold water. Then, put the pasta back into the pan and toss it with a splash of oil to prevent it from sticking together.

3. 3

   Check the seasoning and add more salt if needed, as rinsing the pasta might have washed some of it away.

4. 4

   Add the olive oil to a large frying pan and heat.

5. 5

   Gently sauté the chopped onions and garlic over medium-low heat until the onions are soft and translucent, about 8 minutes. If the onions start to brown too quickly, turn the heat down slightly.

6. 6

   Next, add the choped tomatoes, chopped basil, chilli flakes, sugar and salt and pepper to the fried onions.

7. 7

   Simmer the mixture over medium-low heat, stirring frequently, until the sauce reduces and thickens slightly. This can take up to 5 minutes, depending on the surface area of your pan.

8. 8

   Add the cooked spaghetti to the pan and toss it in the spicy tomato sauce. Continue tossing over low heat for about 4 minutes, until the pasta is heated through.

9. 9

   Generously top with fresh Parmesan cheese, add a few extra grinds of black pepper and top with more fresh basil leaves. Spoon into bowls and serve.