Arrabiata Pasta Sauce

Arrabiata Pasta Sauce is traditionally served with pens, but also fits very well with spaghetti or macaroni. Peel the onion and cut into very fine dice. Peel garlic and chop finely or later also by pressing the garlic press. Halve the peppers lengthwise and remove the sharp white seeds and skins. Cut peppers into thin strips crosswise.


Spring onions and cut into thin slices. If possible, use pitted black olives and chop the olives into slices. Otherwise, remove the core and chop the olives. Dried tomatoes, drain well and chop finely. Olive oil in a nonstick frying pan and stir-fry the prepared vegetables in it bright. Half a can of tomatoes with juice to the pan.

The tomato, like to see in the picture above, in bite-sized pieces and season with pepper and spicy salt. The Pasta Arrabiata sauce with a pinch of sugar and add round plucked leaves from the oregano. The Pasta Arrabiata sauce and simmer a few minutes and stir in freshly grated Parmesan cheese.


¤ 1 Onions
¤ 2 Garlic cloves
¤ 1 / 2 Pepperoni
¤ 40 g Spring onions
¤ 30 g Olives, black
¤ 30 g dried tomatoes
¤ 1 tbsp Olive oil
¤ 1 / 2 can Tomatoes, canned
¤ Pepper, salt
¤ 5 g Sugar
¤ 2 tablespoons Oregano
¤ 10 g Parmesan

2 servings – 250 calories per serving, 20 mins Prep – 20 mins Total