Arrabiata with roasted vegetables

arrabiata 3

I made arrabiata on Saturday night.  It’s a meal we have quite a lot, but normally Dave makes it – it’s been his speciality ever since he worked in Italian restaurants when he was younger.  In fact, every time we go to a new Italian restaurant he likes to try their arrabiata to test out how it compares to his.

I wanted to have a go at it this time, so he gave me his method, which I pretty much followed except for not adding as much oil.  Next time, I’d use less chilli and more basil – I meant to add fresh basil at the end as well, but forgot.

Arrabiata with roasted vegetables (serves four; 58p per portion)

arrabiata 2

  • 2 tins chopped tomatoes 62p (31p / can Tesco)
  • 2 small onions, diced 6p (49p / 1kg, avg 17 in bag, Morrisons)
  • 1 tbsp olive oil 6p (£1.99 / 500ml Morrisons)
  • 3 cloves garlic, crushed 10p (25p / 4 bulbs, avg 8 cloves per bulb, Morrisons
  • 1/2 tbsp dried basil 5p (61p / 14g Asda)
  • 1/4-1/2 tbsp dried chilli flakes (I used the full 1/2 tbsp and it was a bit too hot!) 7p (95p / 28g Tesco)
  • 1/2 tbsp dried rosemary 5p (67p / 12g Asda)
  • 250ml beef stock (or vegetable stock for a vegetarian meal, but beef is traditional) 9p (£2 / 24 cubes Asda)

For the roasted vegetables:-

  • 1 1/2 courgettes, cut into small chunks 50p (£1 / 3 pk, Tesco)
  • 1 1/2 peppers, cut into chunks 53p (£1.41 / 4pk, Tesco)
  • 1 tbsp olive oil 6p (£1.99 / 500ml Morrisons)

I served with 175g cooked pasta for the two of us, with the other two portions of sauce frozen (11p in total, as 30p for 500g at Morrisons)

Preheat the oven to 200C.  Toss the vegetables in the olive oil, season well with salt and pepper and spread out on a baking tray.  Roast for around 25 minutes, or until the vegetables are tender but before they get too charred on the edges.

Meanwhile, heat the rest of the olive oil in a deep-sided frying pan and fry the onion gently for a few minutes until translucent.  Add the garlic to cook for the last minute, then add the chopped tomatoes, dried basil, rosemary and chilli.  After cooking down for about ten minutes, add the beef or vegetable stock.  Simmer until nicely reduced, probably about 20 minutes or so.  In the last few minutes, add in the roasted vegetables and season well.  Serve with pasta, cooked as per packet directions – I also grated on a little parmesan.

58p per portion including the pasta – it was probably 5-10p per portion for the parmesan on top, but you can skip that if you haven’t got any.  If you want to add more protein, arrabiata is nice with grilled chicken, a slice of mozzarella or a handful of toasted pine nuts on top of each dish.  You could also serve with a side salad or some nice bread.


What’s your favourite pasta dish?  Do you like to test out restaurant versions to see how they compare to yours?


5 thoughts on “Arrabiata with roasted vegetables

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