Cherry Tomato Arrabbiata




Cherry Tomato Arrabbiata



  • 300g spaghetti or other pasta
  • 3 tbsp of olive oil
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 2 tbsp dried basil
  • 1 tsp dried chili flakes – more if you want it more spicy
  • 3 garlic cloves, finely chopped
  • 1/2 medium yellow onion, finely chopped
  • 2 tbsp red wine (can be substituted by balsamic or red wine vinegar)
  • 400g tin of whole cherry tomatoes in juice
  • 100 ml water, more if needed
  • flaky sea salt, to taste
  • freshly ground black pepper, to taste
  • fresh basil, to serve


  1. Place a large pot of water to boil and cook the paste until al dente.
  2. Drain and set aside.
  3. Heat the olive oil in a large saucepan.
  4. Add the dried herbs, chili flakes, garlic and onion and cook for 3-4 minutes, until fragrant.
  5. Add the red wine to the pan and cook it off until you can’t smell the alcohol any more, followed by the tinned tomatoes.
  6. Add the water and cook, lid half way on, for 10-15 minutes.
  7. Season with salt and pepper.
  8. Add a bit more water if the sauce is too dry.
  9. Mix the pasta through the sauce and serve immediately with fresh basil.
  10. Enjoy!



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