f (ex_akoya) wrote in vegancooking,

spaghettini all'arrabiata.

so there are things about this recipe that are not vegan, since i'm vegetarian. but the recipe IS basically vegan. the only things that aren't are the pasta, which you can use dried spaghettini the recipe says, for a vegan dish. and the other unvegan thing is the parmesan cheese, but there's a vegan parmesan cheese! :)

anyway. :) i made this a couple of weeks ago.
more pictures in my food journal here.
the recipe might seem a bit daunting, i'm not sure. it does take some effort but it's worth it. :)

(this recipe is from the rebar modern food cookbook -- mostly a vegetarian/vegan cookbook but with a few meat recipes.)
rebar is actually a local restaurant in victoria. their site here.
love their cookbook.

with whole wheat pasta, fresh basil and garlic breadcrumbs.

serves 4

2 tbsp (30ml) olive oil
1 yellow onion, diced (i used red, don't think it makes a big difference)
1 1/2 tsp (7.5ml) salt
6 garlic cloves, minced
2 bay leaves
1/2 tsp (2.5ml) red chile flakes, or more to taste
1 cup (240ml) red table wine
1 x 28oz (796ml) can whole or diced tomatoes
4 roma tomatoes, seeded and diced
10 fresh basil leaves, coarsely chopped
1/2 tsp (2.5ml) cracked pepper
1 lb (450g) whole wheat spaghettini (it says use dried spaghettini for a vegan pasta dish. also, i used 375g instead. i like more sauce. and it served 3 people with a bit leftover.)

1. heat a saucepan over medium heat. add olive oil and heat until a piece of onion sizzles on contact. saute onion with 1/2 tsp (2.5 ml) salt for 10 minutes, stirring often. add garlic, bay leaves, chile flakes and saute another 5 minutes. deglaze the pan with red wine and let it reduce until thick and syrupy. add the fresh and canned tomatoes, basil, pepper and remaining salt. simmer gently, partially covered, for up to one hour. meanwhile, put a large pot on to boil to cook the pasta.

2. before serving, season the sauce with more salt, pepper, fresh basil and/or chiles to taste. add sugar to balance acidity, if required. to thicken, stir in a few tablespoons of tomato paste. (i didn't end up adding sugar or tomato paste.)

3. to serve, cook spaghettini until al dente. drain and return the pasta to the pot. toss with half of the arrabiata sauce and transfer to a serving dish. serving remaining sauce on the side along with grated parmesan, chopped fresh basil and crispy garlic breadcrumbs to sprinkle on top. (i have no idea why they want you to only put half the sauce on... like i said before, i like lots of sauce so i didn't do this. i just added all the sauce to all the pasta.)


these are the breadcrumbs the recipe refers to. :) very tasty.
these would be good sprinkled on any pasta in general. or salad even. mmm.


1 cup (240ml) fresh breadcrumbs [just tear up about 2 pieces of bread, should be a cup]
4 garlic cloves, minced
1/4 tsp (1.2ml) salt
1/4 tsp (1.2ml) cracked pepper
2 tbsp (30ml) olive oil

combine all of the ingredients in a small bowl and mix well. spread onto a baking sheet and bake in a 325F oven until golden and crispy (10 minutes).

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