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A plate of spicy spaghetti arrabbiata with basil.
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5 from 2 votes

Speedy Spicy Spaghetti Arrabbiata

Speedy spicy spaghetti arrabbiata with simple ingredients, including canned tomatoes and a splash of balsamic vinegar, is a quick vegan pasta dinner ready in 20 minutes.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Main Course
Cuisine: Italian
Diet: Vegan
Servings: 4
Calories: 289kcal
Author: Denise Perrault

Ingredients

  • 6 cloves garlic pressed or minced
  • 1 tablespoon dried oregano
  • 1 ½ tablespoons dried basil
  • 1 ½ tablespoons dried thyme
  • 2 teaspoons red chili flakes crushed red chili, adjust as desired
  • 28 ounces canned tomatoes
  • 2 tablespoons balsamic vinegar
  • ½ cup basil leaves torn or chopped
  • salt and pepper if desired
  • 8 ounces dry spaghetti
US Customary - Metric

Instructions

  • Start the pasta water and open the cans of tomatoes before cooking the arrabbiata sauce.
  • Preheat a skillet or pan to medium heat. Add the garlic, oregano, basil, thyme, and chili flakes. Stir for 30 seconds until everything is mixed.
  • Add the tomatoes and bring the ingredients to a slow simmer. Use a wooden spoon to break up the tomatoes and remove any bits of garlic herbs from the bottom of the pan.
  • Cover the pan and allow the tomatoes to simmer for 10 minutes until the tomatoes start to break down and the sauce thickens.
  • Remove the cover and mix in the Balsamic and fresh basil.
  • Taste and adjust the spices. Add salt and/or pepper if desired.
  • Drain the spaghetti and combine it with the sauce before serving or divide it amongst 4 plates and top it with the sauce. Add more fresh basil if desired.
  • Makes 3 ½ cups of sauce.

Video

Notes

  • Nutritional information includes whole wheat spaghetti.
  • Store spicy spaghetti in an airtight container for 5 days. It's best to cook fresh pasta before reserving, but you can store or freeze it with cooked pasta. Reheat on the stovetop on low or in the microwave.
  • If you do not have Balsamic, use 2 tablespoons of red wine vinegar with ½ of a teaspoon of maple syrup. White balsamic condiment (vinegar) is another good substitute.
  • Garnish with vegan hemp parmesan cheese if desired. 

Nutrition

Calories: 289kcal | Carbohydrates: 63g | Protein: 13g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 288mg | Potassium: 826mg | Fiber: 6g | Sugar: 10g | Vitamin A: 971IU | Vitamin C: 21mg | Calcium: 191mg | Iron: 9mg