I came across this delicious pasta recipe from one of my favorite food blogs, Eat, Live, Run. Arrabbiata sauce, is a spicy tomato sauce used on pasta made from garlic, tomatoes, and red chili peppers cooked in olive oil. Without the use of cheese and just a little bit oil this Italian dish is very low in fat. The red pepper flakes pack a lot of punch to this dish helping to create a recipe that is full of flavor and spice.
This Spaghetti All'Arrabiata comes together in no time at all making this the perfect weeknight dinner. I chose to throw in some broccoli and cooked shrimp for a well-balanced and nutritious meal but it can easily be served with noodles alone for a lighter pasta dish.
8 oz whole wheat dry spaghetti
1 1/2 lbs. shrimp, peeled and deveined
3 cups fresh or frozen broccoli florets
2 tablespoons olive oil
1 28-oz can whole peeled plum tomatoes
3 tablespoons tomato paste
2 cloves garlic, minced
1 teaspoon red pepper flakes
1/4 teaspoon sugar
1/2 teaspoon salt
fresh ground pepper
fresh basil, chopped
- Place the whole peeled plum tomatoes in a blender and process until smooth.
- Heat the olive oil over medium heat in a large skillet. When hot, add the garlic. Sauté 30 seconds. Add the tomato paste and red pepper flakes. Sauté 2 minutes then pour in the plum tomatoes. Mix well until everything has combined. Add sugar, salt and pepper. Bring to a simmer and cook for 10 minutes.
- While the sauce is simmering. Cook the spaghetti in boiling water. for the last 2 to 3 minutes add the broccoli to the boiling water to cook. Drain and set aside.
In a large skillet add a tablespoon of butter and sauté the shrimp till cooked through (about 5 minutes). Set aside
- Add cooked spaghetti and broccoli to sauce and toss to coat. Top with the cooked shrimp, chopped basil and any other seasonings to taste. Serve immediately.