Tree Nut Free Classic Arrabbiata Sauce
Few sauces are as deeply satisfying as a good arrabbiata — fiery, garlicky, and built on nothing but pantry staples. This version leans on San Marzano tomatoes, which bring a natural sweetness that balances the heat from the red pepper flakes without any added sugar or fuss. The technique is simple but deliberate: garlic is coaxed slowly in olive oil until just golden, then the chili goes in for a quick bloom before the tomatoes join the party. That layering of flavor is what separates a truly great arrabbiata from a flat, one-note sauce. Since every ingredient here is straightforward and plant-based, there's no need to scan labels or worry about hidden tree nut oils sneaking in through a pre-made sauce or seasoning blend. A scatter of fresh parsley at the end adds a bright, herby finish that makes the whole thing feel a little more special. Toss it over your favorite pasta and you've got a weeknight dinner that tastes like it took far more effort than it did.
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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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