Arrabbiata Sauce with Cherry Tomatoes and Pasta

This Arrabbiata sauce is a spicy Italian pasta sauce made with canned tomatoes, onions, garlic and dried red chili flakes. Adding fresh cherry tomatoes and serving this sauce with pasta makes a quick, nutritious meal with the rich flavours of Italy.

📝 Ingredients

• 1 tablespoon olive oil, (extra virgin)
• 1 - 2 tablespoons dried red chili flakes, ((depending on how spicy you'd like it.))
• 1 medium onion, (finely chopped)
• 3 cloves garlic, (minced)
• 2 28 oz. cans San Marzano tomatoes
• 1 tablespoon balsamic vinegar
• 1 1/2 cups cherry tomatoes
• 1/2 cup basil leaves
• 2 tablespoons parmesan cheese curls, (optional, omit for vegan diet)
• 4 cups gluten-free pasta

👨‍🍳 Instructions

1. 1Heat oil over medium-low heat in a large skillet. Add the dried chili flakes and simmer for 2 minutes.
2. 2Add chopped onion and sauté until it begins to soften, then add the minced garlic to the pan. Stir for a minute or two.
3. 3Add two cans of San Marzano Tomatoes. Stir and break them up with a spoon as they simmer.
4. 4Add a tablespoon of balsamic vinegar (optional) and stir.
5. 5Add the salt and pepper and half the basil leaves to the sauce.
6. 6Simmer for 15 to 20 minutes until sauce has thickened.
7. 7Add cherry tomatoes and let them simmer in the sauce until heated through, 3 - 5 minutes.
8. 8Meanwhile, bring a large pot of salted water to a boil. Add pasta and cook according to package directions until al dente. Drain.
9. 9Taste and correct the seasoning if necessary. To serve, combine drained pasta with arrabbiata sauce. Garnish with the remaining basil leaves and optional shaved Parmesan cheese.