Cashew Free Classic Arrabbiata Sauce
Few things hit harder than a bold, spicy tomato sauce that comes together with pantry staples and zero fuss. This arrabbiata is built on a short, clean list — good olive oil, thinly sliced garlic, red pepper flakes, and a can of San Marzano tomatoes — so there's nothing hiding in the ingredient list to worry about. The technique is simple but intentional: the garlic goes in low and slow until it's just golden at the edges, the chili blooms in the oil for a few seconds, and then the crushed tomatoes take over and simmer down into something glossy, thick, and deeply savory. That long uncovered simmer is what separates a flat weeknight sauce from one that actually coats your pasta and clings to every strand. A handful of fresh parsley at the end brightens the whole thing without softening the heat. It's the kind of sauce that makes you want to skip the jarred stuff entirely and just keep a can of San Marzanos on the shelf at all times.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- 1 tsp red pepper flakes, or more to taste
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pour the olive oil into a large saucepan or skillet and set over medium-low heat. Add the sliced garlic and cook, stirring occasionally, until the slices are pale golden at the edges and fragrant, about 3–4 minutes. Watch closely — garlic can go from golden to bitter quickly.
- 2
Add the red pepper flakes and stir for 30 seconds, until fragrant.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!