Pasta Arrabbiata

Pasta Arrabbiata
  • Prep Time
    30 mins
  • Serving
    3 People
  • View
Gets ready for fiery, spicy & super popular restaurant style Pasta Arrabiata. Love M #PastaArrabiata #PennePasta #ChefMeghna


150 gm penne wheat pasta – pre-boiled al dante
Olive Oil
Chopped garlic
Chopped onion
Chopped broccoli
Chopped zucchini green and yellow
Chopped bell peppers red, green, yellow
Chopped celery (or dry celery)
Basil leaves (or Dry basil)
Chilli flakes
1/2 cup Tomato puree (or puree made from 4-5 tomatoes)
1/2 tsp sugar
Parmesan cheese for garnishing (optional)


First, you should toss pasta with vegetables
Take chopped oil, chopped garlic & chopped onion in a pan.
Don’t overcook it as it will get cooked again with sauce
Add chopped broccoli, zucchini both colours & bell peppers
Sprinkle some salt & chilli flakes
Toss the vegetables
Keep pre-boiled pasta ready. Boiling  up to 80% – should be al dante; which means
pasta should not be over boiled; it should be of a texture that sticks to your teeth.
I have added wheat pasta, but you may use normal pasta too
After tossing the pasta and vegetables together, take them out in a bowl
Now in the same pan, we will make the sauce
Take some olive oil, chopped garlic, chopped fresh (or dry if you don’t have fresh) celery,
Now add chopped onions (optional), it gives you nice sweetness
Now add tomato puree. You can make tomato puree by boiling & crushing fresh tomatoes too
To balance the sourness of tomatoes, add 1/2 tsp of sugar
Add some salt (use less salt as we have already used it in pasta)
Add some chilli flakes
Mix everything
Let it cook and wait till you get bubbles in the sauce
Now add pasta and vegetables into the sauce
Mix well; cook for another 5 minutes maximum.
Pasta Arrabbiata is ready
Garnish with fresh basil leaves; if you don’t have fresh basil; you may use dry basil
Use hands to cut basil leaves; else they will turn black.
While serving you may garnish with parmesan cheese

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