10 garlic clove Spaghetti Arrabbiata
The RECIPE! The garlic in this sauce creates the most mellow DEPTH. It truly tastes like it’s been cooking for hours. Which it hasn’t —because this recipe is SO quick and SIMPLE!
2 servings
INGREDIENTS
3 tbsp extra virgin olive oil
10 garlic cloves, roughly chopped
680 g cherry tomatoes
1 tsp chili flakes
1/2 cup water
1/3 cup chopped fresh basil leaves, plus extra for serving
200 g spaghetti of choice (I use 100% organic brown rice spaghetti)
pink Himalayan salt
METHOD
Heat the oil in a pot over medium heat and add garlic. Cook until it colours slightly golden brown around the edges, then add tomatoes, chili, and a generous pinch of pink Himalayan salt.
Add in water and slightly break up the tomatoes with a spoon.
Simmer for about 15 minutes with the lid on.
Halfway through the simmering time, cook pasta in a large pot of boiling water (add a pinch of pink salt to water) until just al dente. Save 1/4 cup of pasta cooking water.
After 15 minutes of simmering, blend tomato mixture along with 1/4 cup of pasta cooking water until CREAMY.
Pour sauce back into the pot and stir through basil.
Add drained pasta into sauce, stirring until each piece of pasta is luxuriously coated in sauce, then divide between bowls, drizzle over a little extra virgin olive oil and tear over basil leaves.
ENJOY FRIENDS 😻
