Arrabbiata sauce
Make our version of a classic Italian pasta sauce, packed with tomatoes, red chilli and garlic. Stir it through spaghetti or linguine for an easy, delicious supper
Red pesto
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 50g pine nuts
- 200g semi-soft sundried tomatoesdrained
- 125ml extra virgin olive oil
- 25g parmesangrated
- 1 large garlic clovepeeled and crushed
- 1 lemonjuiced (optional)
Nutrition: Per serving (tbsp)
- kcal86
- fat7g
- saturates1g
- carbs4g
- sugars3g
- fibre1g
- protein2g
- salt0.16g
Method
step 1
Start by toasting the pine nuts. Tip them into a frying pan set over a medium heat. Shake the pan or gently stir the nuts around, so that they toast evenly. When the nuts are golden brown, remove from the heat and set aside.
step 2
Put all the remaining ingredients in a blender with ½ tsp sea salt and the toasted pine nuts, then blend until the sauce is quite smooth but retains some texture. If necessary you can add 2-3 tbsp of cold water and blitz to loosen slightly. Taste, adjust the seasoning if needed, and serve immediately. Will keep in a jar in the fridge for a week.
