Arrabiata Malaysia

This spicy tomato-based pasta sauce is easily made from local ingredients. It's cost-to-serving ratio is also hard to beat! Dried chillies are quite potent, so adjust according to taste - although don't go more than four or you'll be stuck with a bowl of liquid fire that will kill your tongue long before you can taste anything.


Arrabiata Malaysia
4 large tomatoes, seeded
2 cloves garlic
1 small onion
2-3 dried chilis
Salt
Pepper

Optional: Blender, 2 tbsp wine or rum

1. Blend or chop fine onions and garlic together, and then the same for the tomatoes and chilli. Keep the tomatoes separate for now.

2. In a saucepan, sweat onion and garlic mixture in low heat for 15 min with a pinch of salt.

3. Add tomatoes and chilli mix and continue cooking on low for 30 mi n- the mixture will start out looking pink but end up a dark red. If using alcohol, now is the time to add it.

4. Salt and pepper to taste. Spoon on your favourite pasta and enjoy, or keep in the fridge for up to a week or in the freezer for up to a month. Serving size is 1 1/2 to 2 tablespoons, recipe makes 8-10 servings.

Cost breakdown
Total cost:: RM3 ++
Cost per serve: 30 cents ++
Tomatoes: RM2
Onion, garlic and dried chilis: Less than RM1

Tags: Arrabiata, pasta sauce