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Spicy Arrbiata Pasta sauce by Gaz Oakley

Spicy Arrabiata Pasta sauce by Gaz Oakley

This wholesome pasta dish is an all round crowd pleaser! Packed with juicy sun-ripened tomatoes, spicy fresh chilli and fragrant basil this tasty main won’t disappoint if you’re looking for a comforting meal.

30 mins

4 people

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INGREDIENTS

15 cherry tomatoes halved
1 red pepper, seeds removed and sliced fine
3 tbs of Mr Organic Olive Oil
1 Onion, peeled and chopped into chunks
6 cloves of garlic, minced
1-2 red chillies (to taste) chopped fine
2 tsp of sea salt
2 tsp of cracked black pepper
2 tbsp caster sugar
2 tbsp white wine vinegar
Handful of fresh basil chopped fine

METHOD

1. Preheat your grill to high. Line a baking tray with foil & place the cherry tomatoes & red peppers on it cut side up with a drizzle of oil over the top. Place the tray under the grill for 10-12 minutes or until they have gone a little crisp and golden. Once cooked set them aside. Cooking them in this way enhances the sweetness and all round flavour.

2. Place a large non stick saucepan over a medium heat and add a drizzle of oil followed by the onion, garlic, chilli & sprinkle of salt & pepper. Saut for 2 minutes. Add the cans of chopped tomatoes plus the sugar & vinegar. Turn heat down low and let the sauce cook away for 12-15 minutes. Stirring every now and then.

3. At this point I get my pasta cooking to the packet instructions in salted boiling water.

4. After letting the sauce bubble away it should have thickened up considerably & reduced down, intensifying the flavour. Stir through the chopped basil, grilled cherry tomatoes & peppers.

5. When the pasta has cooked mix it through the sauce making sure it’s coated well. Serve up your pasta straight away, simply garnished with some fresh basil.

Which of our products do you need for this recipe?

Italian Chopped Tomatoes
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Mr Organic product
Penne
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Mr Organic product

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