Spicy Arrabbiata Spaghetti with Olives

• 12 oz spaghetti
• 2 tbsp olive oil
• 4 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 1 tsp red pepper flakes
• 1/2 cup green olives, sliced
• 1/2 cup grated Parmesan cheese
• Salt, to taste
• Fresh basil, for garnish

Steps

1. 1 Cook spaghetti according to package instructions; reserve 1/2 cup pasta water.
2. 2 While pasta cooks, heat olive oil in a large skillet over medium heat.
3. 3 Add minced garlic and sauté until fragrant, about 1 minute.
4. 4 Stir in crushed tomatoes and red pepper flakes; simmer for 10 minutes.
5. 5 Add olives and cook for an additional 2 minutes.
6. 6 Drain pasta and toss with sauce, adding reserved pasta water as needed.
7. 7 Serve with Parmesan and fresh basil.

Equipment

• Large pot
• Large skillet
• Colander

Variations

• Add cooked shrimp or chicken for a heartier meal.
• Substitute olives with artichoke hearts for a different flavor profile.

Substitutions

• Use cherry tomatoes if you don't have crushed tomatoes; just blend them first.
• If you can't find green olives, black olives work just as well.

Pairings

• Serve with a crusty baguette.
• A glass of robust red wine complements the dish beautifully.

Nutrition

Tips

• Adjust the red pepper flakes to your spice preference.
• Add a splash of red wine to the sauce for extra depth.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat with a splash of water to maintain saucy texture.

Freezing: Freezes well for up to 2 months. Thaw overnight in the fridge and reheat gently on the stovetop.

Serving Suggestions

• Pair with a crisp Caesar salad.
• A sprinkle of toasted pine nuts adds a nice crunch.

FAQ