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Spagetti with an olive-arrabbiata sauce

In my student days, this was the most affordable dish with whom I could

impress my friends with. Till today I still love making it as it is quick and easy to make. Please note that good olive oil can make a big difference in pasta dishes or pesto.

So don't hesitate to spend just a little more on a classic good italian or greek olive oil.

Useful ingredient information:

Calamata Olive

These are dark violet olives from the region Messenien in Greece. They have a fruity flavourful taste that will make the difference in this pasta.

Olive oil

Good oil doesn't mean that it is expensive. Terra Creta is a high-quality extra virgin olive oil for only 15€ for 1 liter. The taste highlights pasta dishes the best.

Ingredients: (2 Servings)

  • 1 can of sliced tomatoes

  • 2 cloves of garlic

  • 1 onion

  • 1 glass with calamata olive without stone

  • a hand full of fresh basil and parsley

  • 1 tbsp tomato paste

  • 1 tbsp chili flakes

  • pinch of salt and pepper

  • 300g of spaghetti

  • 2tsp olive oil

  • hand full rucola

Let's start cooking:

  1. In a pot bring 500ml of water to boil, while adding 2 tsp of salt

  2. When the water starts to boil add the spaghetti until they are al dente

  3. For the sauce start by mincing the garlic, onions, basil, olives and parsley placing them all in separate bowls

  4. Drain the olives and cut them into slices

  5. In a small pot saute the onions, garlic and chili flakes in olive oil for 2 minutes

  6. When the onions look glassy, add the tomatoes and tomato paste and simmer for 5 minutes

  7. Now stir in olives, seasonings, and the fresh-cut herbs and cover the pot for another 10 minutes

  8. Drain your spaghetti and add your sauce on top

  9. I recommend serving the dish with some fresh rucola and parmesan



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