Spaghetti Arrabbiata

When you hear of spaghetti, you think of Italy, right? Well, rumour has it that it was the Chinese who introduced these noodle-y delicacies to the world. Whatever the story, we’re absolutely glad it exists! Delicate strands of cooked spaghetti are tossed in a spicy red Arrabiata sauce with crunchy veggies, fresh basil, and of course lots of cheese! 



 For the Spaghetti Arrabbiata 

Oil - 10ml

Chopped garlic - 5gms

Chopped red chilli - 0.5gms

Fresh basil - 2gms

Blanched broccoli florets - 15gms

Triangle cut bell-peppers - 5gms

Triangle cut blanched zucchini - 30gms

Triangle cut blanched carrot - 15gms

Tomato Concasse - 120gms

Boiled spaghetti pasta - 200gms

Sliced black olives - 2gms

Chilli flakes - 0.5gms

Salt - 0.5gms

Sugar - 0.5gms

Crushed pepper - 0.5gms

Oregano - 1gm

Parmesan shavings - 5gms

Garlic bread - 1 (optional)



 For the Spaghetti Arrabbiata. 

 Take a pan, add oil and let it heat. Add chopped garlic, chopped red chilli, fresh basil sautee and then add in the tomato concasse. Now, add the vegetables in and toss the mix well.

 Next, add in the boiled spaghetti, mix it slowly and make sure the sauce coats the spaghetti well. Adjust seasoning, finish it with oregano and chilli flakes. Garnish with sliced black olives, fresh basil and parmesan cheese shavings.  

 Serve garlic bread along with it.