Name: Pasta arrabiata
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 4 servings
Cuisine: Boil
Ingredients: fresh chillies 573; 1 onion finely chopped; 1 carrots peeled and finely chopped; 1 celery stalks finely chopped; 2 cloves garlic cloves, crushed; 1 fresh chillies deseeded and finely chopped; 1/4 cup wine white; 1 Tbs tomato paste; 4 tomatoes chopped; 1 tinned tomatoes; 1 sprig fresh oregano chopped; 10 g fresh basil torn; 400 g pasta wholewheat spaghetti; 30 g parmesan cheese optional

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Ingredients (14)

	fresh chillies — 573
1	onion — finely chopped
1	carrots — peeled and finely chopped
1	celery stalks — finely chopped
2 cloves	garlic — cloves, crushed
1	fresh chillies — deseeded and finely chopped
1/4 cup	wine — white
1 Tbs	tomato paste
4	tomatoes — chopped
1	tinned tomatoes
1 sprig	fresh oregano — chopped
10 g	fresh basil — torn
400 g	pasta — wholewheat spaghetti
30 g	parmesan cheese — optional

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Method:

Heat a little oil in a heavy based saucepan and fry onions, carrots, celery, garlic and chilli for a few minutes until onions have softened. Add wine and allow to reduce.

Add the remaining ingredients, except the basil, and allow to simmer, covered, for about an hour or until sauce consistency.

Remove from heat and check seasoning and add basil. Blend sauce if you desire a smooth consistency, or otherwise leave chunky.

Bring a pot of salted water to the boil and cook spaghetti according to packet instructions or until al-dente.

Drain spaghetti and toss in arabiata sauce. Serve immediately with extra fresh basil and Parmesan cheese if desired.

Recipe reprinted with permission of Source Food.