Ingredients:
- 3 tablespoons extra virgin olive oil
- 1/2 cup finely chopped onion
- 4-5 cloves garlic, minced
- 1-2 teaspoons crushed red pepper flakes (adjust to taste)
- 2 (28-ounce) cans whole peeled tomatoes
- 1 tablespoon tomato paste
- 1/2 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh basil
Instructions:
- Sauté the aromatics: In a large saucepan or Dutch oven, heat olive oil over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and crushed red pepper flakes and cook until fragrant, about 30 seconds more.
- Add the tomatoes: Add the whole peeled tomatoes, breaking them up with a spoon or potato masher as you add them. Stir in the tomato paste, oregano, salt, and pepper.
- Simmer to perfection: Bring the sauce to a gentle simmer, then reduce heat to low. Let simmer, uncovered, for about 20-30 minutes, or until the sauce has thickened to your desired consistency. Stir occasionally.
- The finishing touch: Stir in the fresh basil, taste, and adjust seasonings as needed.
Tips & Variations:
- Quality tomatoes matter: For the best flavor, use high-quality canned whole tomatoes, preferably San Marzano.
- Spice it up: Add more crushed red pepper flakes for extra heat, or a pinch of cayenne pepper for a different kind of kick.
- Skip the flakes: If you don’t like overt spiciness, omit the red pepper flakes and add a finely diced fresh chili pepper along with the garlic.
- Herbs: Experiment with a small amount of thyme or a tiny pinch of fennel seeds instead of the oregano.
- Creamy Arrabbiata: For a richer sauce, stir in a few tablespoons of heavy cream or mascarpone cheese at the end of cooking.
Serving Suggestions:
- Toss with your favorite cooked pasta, like penne or rigatoni.
- Top grilled chicken or fish with the sauce.
- Use as a base for pizza.
- Serve as a dip with breadsticks or crackers.
Enjoy your homemade Arrabbiata!
