The first time I had pasta with Arrabiata sauce was sometime in the early 2000s, believe it or not. A frozen, ready-to-heat stove-top entrée from Trader Joe's. Wow! I thought it was amazing! So delicious, quick and easy to prepare. And of course, I had to learn how to prepare and cook it because years later, I made a commitment to minimize my intake of processed foods. Hence, this is my version of Arrabiata sauce and it is rich in flavor and just as delicious!
This is so easy to prepare the last time I made it, I had to unexpectedly run out of the house for an errand that my son had to take over the kitchen. A few instructions on how to stir and simmer, I got home about 45 minutes later and the sauce was ready for the pasta!
1 medium size onion, chopped
1 head garlic, minced
1 Bay leaf
2 ½ cups chopped tomatoes (I use Pomi Finely Chopped Tomatoes made from 100% Fresh Italian Tomatoes)
1 ½ to 2 teaspoons of red pepper/chili flakes (may vary depending on your heat preference)
¼ cup olive oil (set aside about 1 Tablespoon for later use once sauce is cooked)
½ cup fresh Basil leaves, torn
Salt for seasoning
In a pot pan, heat olive oil on medium heat. Sauté onions until tender.
Add chili flakes and garlic. Stir until garlic is aromatic.
Pour tomatoes into the pot. Mix until ingredients are well combined.
Set heat to low. Add Bay leaf. Let simmer for at least 30 minutes, stirring every 5 to 10 minutes.
Season with salt. Add fresh Basil leaves.
Drizzle with olive oil. Stir.
Turn off heat. Use as a sauce on its own over cooked pasta or may also use as a sauce-base for Frutti di Mare.