Eosinophilic Esophagitis Friendly Classic Arrabbiata Sauce
Few sauces are as deeply satisfying as a good arrabbiata — bold, garlicky, and just spicy enough to make you go back for another bite. This version keeps things beautifully simple, built entirely from olive oil, garlic, San Marzano tomatoes, and a hit of red pepper flakes. For anyone managing eosinophilic esophagitis, finding a flavorful sauce that sidesteps common trigger ingredients can feel like a real challenge, but this one delivers serious depth without dairy, wheat, eggs, soy, or nuts anywhere in sight. The technique matters here: slowly coaxing the garlic to golden in olive oil before adding the tomatoes builds a rich, layered base that tastes far more complex than the short ingredient list suggests. Crushing the whole tomatoes by hand gives the sauce a rustic, slightly chunky texture that clings beautifully to pasta. A long, unhurried simmer is what transforms everything into something glossy and thick, with that characteristic sheen of olive oil rising to the top. Finish it with a scatter of fresh parsley if you like a little brightness, and you have a weeknight staple that's as safe as it is genuinely delicious.
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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.
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