Arrabiata Sauce

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Arrabiata Pasta Sauce

 

 

2 tablespoons (8 tsp) olive oil

1 brown (yellow) onion, finely chopped

2 garlic cloves, finely chopped

3 small red chillies, halved, deseeded, finely chopped

1 tablespoon (4 tsp) tomato paste

two 400 g (14 oz) cans whole peeled tomatoes

2 teaspoons balsamic vinegar

40 g (1 1/2 oz) baby rocket (arugula) leaves

 

 

1. Heat oil in a large frying pan over medium heat. Add onion and

garlic. Cook, stirring, for 3 minutes. Add chillies and tomato paste.

Cook for 1 minute.

 

2. Add tomatoes. Cook, stirring often, for 15 minutes or until sauce

thickens. Stir in vinegar. Season with salt and pepper. Toss with

pasta. Add rocket and serve.

 

 

Serves 4.