Spaghetti all’arrabbiata

 spaghetti all'arrabbiata

How can you have any dinner, Fidget, if you don’t clean your room? Yes, Trota is getting annoyed, and when she gets annoyed it can be thunderbolt and lightning (very, very frightening) in the cartoon kitchen…

Spaghetti all’arrabbiata

spaghetti all'arrabbiata

This tasty recipe comes from the back of a packet of Barilla’s square (yes, square) spaghetti – and they would indeed be ideal. But because you might not easily find square spaghetti, be reassured that the round variety would be fine, provided they are thick (Barilla n7, for example).

You will need: a clove of garlic, a small shallot finely sliced, 200g pomodorini quartered, 150g spaghetti, a fresh red chilli finely chopped, a fresh green chilli finely chopped, 30g chopped flat-leaf parsley, olive oil.

Start by making the sauce. Gently fry the garlic, shallot and red and green chillies for a minute or so. Add the pomodorini and keep going for about five minutes. Meanwhile, cook the spaghetti and – one minute before they are ‘al dente’ – drain and put them in the pan with the sauce. Add the parsley and mix well. Serve, adding more fresh chopped red chilli if you like it very hot.

Bear in mind that this is a spicy dish (arrabbiata means angry – to suit the mood of the lady of the manor, by the way), which is perhaps why mild-mannered Salmon has gone fishing today. If in doubt, go easy with the chilli at the beginning and perhaps add some at the end.

An Italian classic which is sure to make you cry, but in a good way – unlike Fidget, who is now going to have to keep his room spick and span for the foreseeable.