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Spaghettini all'arrabbiata fresca

Australian Gourmet Traveller recipe for spaghettini all'arrabbiata fresca by David Lovett from Uccello restaurant in Sydney.

By David Lovett
  • Serves 4
  • 10 mins preparation
  • 10 mins cooking
Spaghettini all'arrabbiata fresca
Spaghettini all'arrabbiata fresca


  • 300 gm spaghettini
  • 80 ml extra-virgin olive oil, plus extra to serve (1/3 cup)
  • 1 garlic clove, thinly sliced
  • 1-2 small red chillies, thinly sliced
  • ½-1 tsp dried hot chilli flakes
  • 250 gm (about 2 cups) cherry or grape tomatoes, halved
  • 1 cup (loosely packed) basil


  • 1
    Bring a saucepan of generously salted water (it should almost taste like the sea) to a simmer over medium-high heat. Add pasta and cook until just al dente (5 minutes; it should be just undercooked), then drain, reserving about 50ml cooking liquid.
  • 2
    Meanwhile, heat oil in a large frying pan over medium heat. Add garlic and chilli and fry until aromatic (30 seconds -1 minute). Add tomatoes and basil and increase heat to high. Stir to combine and cook until tomatoes release their juice (2-3 minutes). Add pasta and reserved cooking liquid and simmer until sauce thickens (2-3 minutes). Drizzle with extra olive oil, season to taste and serve hot.


Note This sauce is great on its own, or you can use it as a base to create many other tasty versions. You can mix in flaked good-quality tinned tuna; or add olives, capers and white anchovies, and parsley in place of basil to make a puttanesca fresca. Or go to Sicily by adding, raisins, pine nuts and tinned or fresh sardines for pasta con le sarde.