speedy, spicy spaghetti arrabbiata

Spaghetti arrabbiata on a black plate with a fork and spoon.

Speedy spicy spaghetti arrabbiata is a quick pasta dinner harnessing the flavor of dried herbs, fresh garlic, and a sweet kick of balsamic vinegar.


  • 6 cloves garlic pressed or finely minced
  • 1 Tbsp. dried oregano
  • 1 ½ Tbsp. dried basil
  • 2 Tbsp. dried thyme
  • 2 tsp. red chili flakes
  • 128 can (800 gm.) of cherry tomatoes
  • 2 Tbsp. balsamic vinegar
  • A handful (1/2 cup) torn or chopped fresh basil leaves
  • Salt and pepper if desired
  • 8 oz. (226 gm.) spaghetti


  1. Start the water for the spaghetti.
  2. Preheat a skillet or pan to medium. Add the garlic, oregano, basil, thyme, and chili flakes. Stir for 30 seconds until everything is mixed.
  3. Add the tomatoes and bring the ingredients to a slow simmer. Use a wooden spoon to break up the tomatoes and remove any bits of garlic herbs from the bottom of the pan.
  4. Cover the pan and allow the tomatoes to simmer for 10 minutes until the tomatoes start to break down and the sauce thickens.
  5. Remove the cover and mix in the Balsamic and fresh basil if using.
  6. Taste and adjust the spices. Add salt and/or pepper if desired.
  7. Drain the spaghetti and combine it with the sauce before serving or divide it amongst 4 plates and top it with the sauce. Add more fresh basil if desired.
  8. Makes 3 ½ cups of sauce.


  • Nutritional information includes whole wheat spaghetti.
  • If possible, use canned cherry tomatoes. They are better for a quick sauce as they take less time to break down than chopped tomatoes.
  • If you add extra ingredients such as black olives or chickpeas, add them after mixing in the Balsamic vinegar.
  • If you do not have Balsamic, use 2 tablespoons of red wine vinegar with ½ of a teaspoon of date paste or another liquid sweetener.

Keywords: spaghetti arrabbiata

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