Pasta Arrabiata




2 tbsp. 30 mL olive oil
1 sm. onion, finely chopped
2 cloves garlic, minced
2 tbsp. 30 mL red pepper flakes
1 can 796 mL diced tomatoes
1 tsp. 5 mL balsamic vinegar
salt and pepper to taste
1 lb. 454 g dried pasta noodles
1/2 cup 125 mL Tre Stelle Grated Romano Cheese
2 tbsp. 30 mL fresh parsley, chopped
10 fresh basil leaves


Heat olive oil in a large skillet. Add onion, garlic and red pepper flakes; sautÉ until softened. Add tomatoes and balsamic vinegar; season with salt and pepper. Simmer 15 ““ 20 minutes.
Meanwhile, bring a large pot of salted water to boil; add pasta and cook according to package directions. Drain pasta and add to skillet. Sprinkle with Romano Cheese, parsley and basil leaves; serve immediately.

Alternatively for a less chunky sauce, process with a hand blender until smooth.

Makes 4 servings

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This recipe was provided by Tre Stelle

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