Arrabbiata is a spicy, garlicky tomato sauce that means ‘angry’ in Italian. Like all good Italian pasta, give this dish a good drizzle of extra virgin olive oil before serving.
Arrabbiata pasta with citrus white beans, parsley and parmesan
Cook time: 30 minutes
couple, family
Ingredients
Ingredient
Couple
Family
Onion
Couple
1Family
2Garlic
Couple
5 clovesFamily
9 clovesTinned tomatoes
Couple
2 tinsFamily
3 tinsArrabbiata spice mix
Couple
1 packetFamily
1 packetItalian parsley
Couple
AllFamily
AllPasta
Couple
300gFamily
500gWhite beans
Couple
1 tinFamily
2 tinsLemon
Couple
1Family
2Parmesan
Couple
1 packetFamily
1 packetInstructions
1
Dice the onion.
Mince all the garlic. Half is for the arrabbiata sauce and the other half is for the beans.
2
Sweat the onion in a little oil for 2 minutes. Add half the garlic, a pinch of sugar and cook for another minute.
Add the tinned tomatoes, crushing them as you do, and the arrabbiata spice mix. Cook for 10 to 15 minutes, until slightly reduced.
Taste and add more salt or a pinch of sugar, if needed.
3
Remove the parsley leaves from the stalk and finely chop.
Bring a large pot of water to boil with a good pinch of salt.
Cook the pasta for 10 to 12 minutes, until al dente.
4
While the pasta is cooking, open and rinse the white beans.
Fry the garlic for a minute. Add the beans and a splash of water and cook for 4 minutes.
Remove from heat and add the zest and juice of the lemon. Add the chopped parsley and a good pinch of salt. Taste and add more salt, if needed.
5
Strain the pasta and toss with hot arrabbiata sauce, add a good splash of olive oil and a pinch of salt.
Serve the white beans on top of the pasta, sprinkle with Parmesan.
