Arrabiata Sauce (red pasta sauce) - oil-free!

Prep Time
1 hour
Cook Time
45 minutes
2 servings
  • 1 onion, ¼ inch dice
  • 4 garlic cloves, peeled and thinly sliced
  • 3 tbsp chopped fresh thyme leaves or 1 tbsp dried thyme
  • ½ medium carrot, finely grated
  • 2 red capsicums, chopped fine
  • ½ kg steamed, whole tomatoes, crushed by hand and juices reserved
  • salt
  • capers, olives and red chillies to taste
  • Heat a pot over medium heat.
  • Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes.
  • Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft.
  • Add the chopped red capsicum and cook till soft and fragrant.
  • Add the tomatoes and juice and bring to a boil, stirring often.
  • Lower the heat and simmer for 30 minutes until as thick as hot cereal.
  • Season with salt, capers, olives, and red chillies and serve with choice of pasta.
  • This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

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