The easy fresh arrabbiata sauce relies on flavouring the olive oil with whole garlic, chilli’s and basil leaves before adding the tomatoes. A fresh tasting, ready in 20minutes kinda dinner.
I am not sure I have told you but in my previous life I was Italian. I probably lived around the Ligurian region because that is where basil pesto hails from and to me the best olive oil. I could it pasta everyday, I don’t, but in my previous life I did.
I had some plum tomatoes hanging about and I am well aware it is not tomato season, they were nonetheless deep red and ready to be eaten. This version calls for fresh tomatoes, which you skin and it is an easy and useful skill to have especially in the summer months when the tomatoes are in abundance. Using fresh tomatoes makes the sauce light and fresh. You can off course use two good tins of Italian plum tomatoes too.