Heat 1 Litre water along with 1/2 teaspoon salt in a pan. Bring the water to a boil.
Then add 2 cups fusilli pasta(175 grams). You can even add penne pasta.
On a medium to high flame, cook till the pasta is done. You can choose to cook the pasta till al dente or can cook it completely.
In a colander, drain the pasta and keep aside.
Preaparing Arrabiata Sauce
Peel and roughly chop 2 Large tomatoes. Add them in a blender or a food chopper or processor.
Without adding any water , blend to a smooth puree. Keep aside.
Heat 2 tablespoons EKiN Olive Oil in a pan. Add 1 teaspoon finely chopped garlic. Saute for few seconds.
Then add 2 teaspoons crushed red chili flakes and stir. You can reduce or increase the quantity of red chili flakes as required. Instead of red chili flakes, you can also add 1/2 teaspoon red chili powder.
Next add the tomato puree.
Add salt as per taste and mix very well.
Cover the pan with it’s lid.
On a low flame simmer the sauce till the raw flavour and taste of tomatoes goes away. Add some water (about 1/4 cup) if the tomato puree starts sticking to the pan.
When you see some oil specks on the sauce, this means that the tomato puree is cooked.
Then add 1/4 teaspoon dried oregano, 1/4 teaspoon black pepper. You can also add 1/4 teaspoon sugar, if the tomatoes are too tangy, then only add sugar. Mix very well. You can add sugar as required depending on the tanginess of tomatoes.
Add the cooked pasta and mix very well, so that the sauce coats the pasta evenly.
Switch off the flame and add 1 teaspoon chopped basil leaves. Mix again.
Serve pasta arrabiata hot or warm with some vegetarian parmesan cheese grated on top. You can also use grated processed cheese if you do not have vegetarian parmesan cheese.
Recipe Notes
Recipe can be doubled.
You can add red chili flakes less or more as per your preferences.