This is probably one of the easiest Italian dishes out there. Yet, it still tastes amazing and is the perfect solution when needing to make a big meal with only a few ingredients. Although you don’t need much to make spaghetti arrabbiata, many people often wonder what the dish actually translates into. Arrabbiata means “angry” in Italian, giving this meal the name “angry spaghetti.” Don’t let that scare you, though. It earns that name because the pasta is a bit on the spicy side. However, if you’re not a high-heat type of person this can be easily tamed by adding less garlic and red pepper flakes. I was personally introduced to the dish while visiting Italy. I’d never heard of it before, but was extremely intrigued by the name. Arrabbiata pasta is common around Italy and when visiting you’ll find it everywhere. Thankfully though, you won’t need to wory about traveling just to try it. Instead, make the spaghetti arrabbiata recipe below and taste a small piece of Italy at home anytime!
This traditional spicy pasta plate can be made by anyone. Total prep and cooking time is less than one hour!
- 3 tbsp extra-virgin olive oil
- 1 lb spaghetti
- 6 garlic cloves (thinly sliced)
- 1 tsp crushed red pepper flakes
- 1 tbsp fresh parsley (chopped)
- 1 can whole tomatoes (28-ounce)
- salt and freshly ground black pepper
- handful of black olives
- 1/2 cup shredded Pecorino Romano cheese (optional)
In a large saucepan, heat the olive oil over medium-heat. Add in the garlic and red pepper flakes and then cook, stirring occasionally until golden and fragrant. This usually takes around 2 minutes. Next, add in the tomatoes and continue to cook, stirring occasionally while crushing them with a wooden spoon until slightly thickened. This takes about 30 minutes. Then, season to your desired taste using the salt and pepper.
While the sauce is cooking you can begin to prepare the spaghetti by boiling a large pot of well-salted water. Once you begin to boil the spaghetti follow all instructions according to the spaghetti packaging.
Turn the sauce to high-heat and then add in drained spaghetti and parsley. Next, cook for about one minute until the pasta absorbs the sauce. Serve immediately by placing desired amount of spaghetti onto a plate and then garnishing with chopped black olives and optional Pecorino Romano cheese.