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Pursuing what I studied in Indonesia, and trying to go back to my old career are my concentration right now. Since Canada has a different system is not that easy. However, food is still my obsession. In order to focus on my school, away from multiply and blogspot for a moment as the school started may be the choice; nevertheless, I will still post once a while. I apologize to my readers for this reason.

On my busy days between class and work, I sometimes crave for one of my comfort food. Spaghetti is one of them, ever since I know arrabiata sauce, I don’t really relish marinara sauce anymore. Arrabiata is perfect for a person who loves hot spicy, like me.


Spaghetti Arabiata 2


You will not need a recipe for this one, for I just added minced garlic and sliced onion to cooked spaghetti and mixed with the sauce. It will be good if you prefer enhance with ground beef, mushroom, and other vegetables.

20 COMMENTS

  1. I have been trying to perfect this sauce for awhile now, testing various amounts of garlic / etc and even what kind / brand / treatment of tomatoes. Out of around 18 kinds I could source in Vancouver (everything from various tomato passata's, to expensive organic peeled plum tomatoes) I've found that the tomatoes really, really matter. My current favorite is using 6in1 ground tomatoes in extra heavy puree. They beat out the double priced peeled plum tomatoes (of which I tried many varieties) with the added bonus of not having to run a food mill to separate out the seeds. I usually opt over for a good quality passata (strained tomato) in a glass jar when I can't seem to find my 6in1 ground tomatoes, as it always seems to turn out better than the whole tomato versions.Heat oil in a pan. Add 4 large cloves of garlic and cook until just trying to turn a little brown on the edges. Add in a hefty pinch or two or three of chili flakes (and I sneak in a small pinch of thyme.. shh). Stir a few times and add in the can of good tomatoes. Now it's a waiting game. Cook the tomatoes, stirring so nothing burns, until the liquid is reduced by half (20 minutes, usually). It becomes noticeably thicker with a very pronounced earthy tomato flavour that is not present until it forms this thicker paste. Season with salt at this point to avoid over salting it early with the removal of the water when reducing. It's still a quick pan sauce. It just takes 20-30 minutes!

  2. I have been trying to perfect this sauce for awhile now, testing various amounts of garlic / etc and even what kind / brand / treatment of tomatoes.

    Out of around 18 kinds I could source in Vancouver (everything from various tomato passata’s, to expensive organic peeled plum tomatoes) I’ve found that the tomatoes really, really matter.

    My current favorite is using 6in1 ground tomatoes in extra heavy puree. They beat out the double priced peeled plum tomatoes (of which I tried many varieties) with the added bonus of not having to run a food mill to separate out the seeds. I usually opt over for a good quality passata (strained tomato) in a glass jar when I can’t seem to find my 6in1 ground tomatoes, as it always seems to turn out better than the whole tomato versions.

    Heat oil in a pan. Add 4 large cloves of garlic and cook until just trying to turn a little brown on the edges. Add in a hefty pinch or two or three of chili flakes (and I sneak in a small pinch of thyme.. shh). Stir a few times and add in the can of good tomatoes.

    Now it’s a waiting game. Cook the tomatoes, stirring so nothing burns, until the liquid is reduced by half (20 minutes, usually). It becomes noticeably thicker with a very pronounced earthy tomato flavour that is not present until it forms this thicker paste. Season with salt at this point to avoid over salting it early with the removal of the water when reducing.

    It’s still a quick pan sauce. It just takes 20-30 minutes!

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