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Arrabiata Sauce

Photo by Vanita Tipnis


  • ½ kg whole tomatoes, steamed, crushed by hand and juices reserved
  • 1 onion, ¼” diced
  • 4 cloves garlic, peeled and thinly sliced
  • 3 tbsp chopped fresh thyme leaves or 1 tbsp dried thyme
  • ½ a medium-sized carrot, finely grated
  • 2 red capsicums (bell peppers), finely chopped
  • Unrefined salt to taste
  • Capers, olives and red chillies to taste


Heat a pot on medium heat. Add the onion and garlic and cook until soft and light golden brown (about 8-10 minutes). Add the thyme and carrot and cook for 5 minutes more, until the carrot is quite soft. Add the chopped red capsicum and cook until soft and fragrant. Add the tomatoes and juice and bring to a boil, stirring often. Reduce the heat and simmer for 30 minutes, until as thick as hot cereal. Season with salt, capers, olives, and red chillies and serve with your choice of pasta. This sauce keeps for 1 week in the refrigerator, or up to 6 months in the freezer.

Serves 2


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