This recipe was born out of my bumper tomato harvest this year, using a mix of homegrown varieties. I paired them with a red jalapeño from my chilli plant for a proper kick, though you can use any fresh chilli you like, chilli flakes or leave it out entirely for a non-arrabbiata version. From the supermarket, I recommend using Picollo cherry tomatoes, as their sweetness and umami-rich flavour will really elevate the dish. Quick and full of flavour, this pasta makes a fantastic midweek meal, serves two generously, and goes great with a garlic baguette. Serves two.
Ingredients.
- 400 g mixed tomatoes
- 2 tbsp extra virgin olive oil (plus extra for drizzling)
- 1 small onion
- 3 garlic cloves
- 1 fresh chilli (or ½-1 tsp chilli flakes)
- 1 tbsp double concentrate tomato purée
- 90 ml Pinot Grigio (or other dry white wine)
- ½ tsp sugar
- Salt and freshly ground black pepper
- 180–200 g fusilli or other short pasta
- Optional: grated cheese to serve
Equipment.
- Food chopper or knife
- Wide pan
- Wooden spoon
- Saucepan for pasta
- Colander
Quick wins.
- Use frozen, chopped garlic.
Prep.
- Roughly chop the tomatoes using a food chopper or knife.
- Finely dice the onion.
- Dice the garlic cloves.
- Deseed and finely chop the chilli (adjust to taste).
- Measure the olive oil, tomato purée, Pinot Grigio, sugar and pasta.
Cook.
- Heat the olive oil in a wide pan over low–medium heat.
- Add the diced onion and cook gently for 8–10 minutes until softened and sweet, without browning.
- Stir in the garlic and chilli and cook for 1–2 minutes until fragrant.
- Add the tomato purée and cook for 1–2 minutes to caramelise slightly.
- Pour in the Pinot Grigio, scraping the base of the pan to lift any stuck bits, and simmer until almost all the liquid has evaporated.
- Add the chopped tomatoes, season lightly with salt, pepper and add the sugar.
- Simmer uncovered for 15–20 minutes, stirring occasionally, until the sauce thickens and becomes glossy. Crush larger tomato pieces with the back of a spoon if needed.
- Taste and adjust seasoning. Season lightly with salt, pepper or add a little more sugar if the sauce is too sharp.
- Meanwhile, cook the pasta as directed, reserving some pasta water.
- Toss the pasta through the sauce, adding splashes of pasta water for a silky finish if it’s too dry. If the sauce is too thin, simmer with the pasta for a few minutes.
Enjoy.
Serve the Fresh Chilli & Tomato Arrabbiata with a drizzle of extra virgin olive oil. Optionally, finish with grated cheese of your choice for extra flavour.
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