Wow! This Spaghetti al’ arrabiata was amazing. It’s spicy, tomato-y, and healthy, and would be a great main course for a casual dinner party served with garlic bread and a Caesar salad.
Spaghetti al’ arrabiata
- 1 box whole wheat spaghetti
- 1 yellow onion, diced
- 6 cloves garlic, minced
- 2 bay leaves
- 1/2 tsp crushed red pepper
- 1 1/2 tbsp salt
- 1 c red table wine
- 2 14 oz can diced tomatoes
- 4 roma tomatoes, diced
- 10 fresh basil leaves
- garlic bread crumbs (see below)
heat a large saucepan on medium heat. Add olive oil and heat. Add diced onions and 1/2 the salt and saute for 10 minutes, until onions a translucent. Add the rest of the salt, bay leaves, crushed red pepper, and garlic, and saute for another 5 minutes or so. Add the wine and reduce until the wine is really thick and syrupy, about 7 minutes.
Puree 1 can of tomatoes. Add both cans of tomatoes and fresh diced tomatoes to the pan, along with the chopped basil. Bring to a boil, reduce heat, and simmer partially covered for about 40 minutes. Taste. If needed, add some sugar to cut the acidity.
With about 20 minutes left, boil water and cook the spaghetti. Drain and return the spaghetti back to the pot.
Add half the sauce to the spaghetti. Serve with remaining sauce, bread crumbs, and parmesan cheese.
- 1 cup fresh breadcrumbs (put bread in food processor)
- 2 cloves minced garlic
- salt and pepper
- drizzle of olive oil
Combine all ingredients in a bowl. Lay out on baking sheet and cook at 325 degrees until golden brown. I did this in the toaster oven.