My Brother's Spaghetti All'Arrabiata - fresh from the garden...

A little while ago, I posted my uncle's version of Linguine All'Arrabiata. This seems to be a popular dish as now, I am posting a more traditional version from my brother. He used fresh tomatoes, onions, garlic and chilis from our parents' garden. He made this dish as we both were visiting our parents. It was a pleasure to see him prepare this delicious meal and be able to blog about it :) It was a nice family meal.


  • 2 tablespoons oil
  • 2 small onions - finely diced
  • 5 tablespoons red bell pepper - finely diced
  • 5 tablespoons carotts - finely diced
  • 1-3 chilis (to taste) - finely diced
  • 6 cloves garlic - minced
  • 3 big tomatoes - peeled and chopped
  • 1-2 tablespoons balsamic vinegar
  • 1 tablespoon tomatopaste
  • 300 ml tomato sauce
  • salt, pepper to taste
  • 2-3 ladles of pasta water
  • 1 cup small "currant" tomatoes
  • fresh parsley - chopped
  • 500 spaghetti 
  • 500g parmigiano-reggiano cheese - grated
  • white bread loaf



  1. Start to boil the water for the spaghetti. Add the spaghetti when water boils. Do not drain the spaghetti when done, keep the water!
  2. Heat the oil in a frying pan. Add onions, bell pepper and carrots and saute till onions are translucent. Add the chilis and the garlic. Fry for another minute. Keep stiring and be cautious to not burn the garlic. 
  3. In the meantime, boil some water, add the tomatoes for 1-2 minutes. Take them out and you should be able to peel them. Chop in big chunks. Add the chopped tomatoes to the pan and heat up for a couple of minutes. Add the vineagar and the tomatopaste and cook for another  2 minutes. Now, fill up the pan with the tomato sauce, stir and bring to a simmer. Add salt and pepper to taste. Let cook for 5 minutes.
  4. Add 2-3 laddles of the pasta water. It will thicken the pasta sauce. At last, add the small currant tomatoes. They look like cocktail tomatoes, but have a distinct flavor. You can also subsitute cocktail tomatoes. Let cook till the tomatoes pop open. Add the parsley.
  5. Drain the spaghetti, add to the sauce and mix. Heat up for another minute.
  6. Serve the following way: Add a layer of parmesan on the bottom of the plate. Add the spaghetti and top it of with another layer of parmesan. Sprinkle with freshly grounded black pepper. Serve with slices of white soft bread.

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