Arrabbiata Sauce Recipe
tomato 1 piece
chilli 1 piece
garlic 1 clove
Clear the one big tomato on the skin: doing cross-shaped incision, put in boiling water, we stand a while and we shift into the cold water. Remove the skin, cut the stalk, cut tomatoes into cubes.
Cut the chili half, cleaned from seeds and carefully grind. Put the saucepan with the addition of a large amount of olive oil on low heat, add chili oil with a light sizzle for a few seconds, then shift to heating, slightly cooled, add the crushed clove of garlic and give a little stand.
Add the tomatoes, return to heat, simmer a little, add salt, a little sugar and about 2 tbsp. l. tomato puree for the color and a little wine vinegar.
Randomly chop a couple of basil leaves, add to the sauce, stir and spread to the pasta. Bon Appetit!