This is my new favorite recipe. I know I keep saying that, but seriously, Baked Pasta Arrabiaa means less than 5 minutes of prep work.
No need to even stir once while cooking!
How could I let a week of recipes go by without even including a pasta dish? And with my favorite sauce, no less!
Baked Pasta Arrabiata
Sounds delicious, doesn’t it? It’s so much easier than one-pot pasta since you don’t have to stand over the stove and stir occasionally. This is more of a mix and bake kinda recipe that is so helpful!
You can bake it in a bigger dish but for individual servings, I find these ramekins to be perfect!
A spicy tomato sauce with a whiff of oregano is always a perfect pairing with pasta!
We are currently on Day 14 of our fasts, which means another 2 weeks or so to go. The heat has not let down although it thundered today and teased us with the idea of rain. But golden rays of sunshine are pouring through my window now as I type.
It is at times like these when I have a hundred different things to concentrate on that I remember a particularly good novel and my fingers itch to pick it up. That I am inspired to spend a couple hours hunched over the keyboard and finally tackle my story. In another two weeks, both these feelings will have vanished to be replaced with boredom. You know, just ’cause I’ll have the time to do both those things will mean I won’t want to!
Just think, if you get the pasta into the oven in the next 5 minutes, you could do some yoga, take a shower or even complete some emails while it cooks, completely unsupervised but absolutely delicious!
If you try out this recipe, please let me know! Tag me on Instagram (_littlemiracles_). Feel free to leave a comment below; let me know what you think! I love to hear from you all! Follow me on Instagram: @_littlemiracles_ or just click on the Follow Me! button on the top right hand of the page to get an email every time there’s a post!♥
- 1 cup tomato puree
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/8 tsp red chilli powder *
- 1/4 tsp salt to taste
- 1/2 tsp dried oregano leaves
- 1/8 tsp red chilli flakes
- 1 tsp sundried tomato paste optional
- 1/2 cup water
- 80 gms pasta
- 1/4 cup red onion thinly sliced
Preheat oven to 180ºC/350ºF. Place rack in the center of the oven.
In a medium bowl, mix together the tomato puree, garlic & onion powders, red chilli powder & flakes, salt and dried oregano leaves.
If using sundried tomato paste, add to bowl and sir to combine.
Pour the tomato sauce mixture into three ramekins. Add the sliced onions, distributing evenly.
Add pasta to ramekins.
Cover ramekins with two layers of aluminium foil.
Bake for 30-35 minutes or until sauce begins to boil and has thickened. Cool for 10-12 minutes before serving.
Garnish with parsley, more dried oregano or chilli flakes.
*Add the red chilli powder as well as the chilli flakes according to taste. 1/8 tsp should be good enough as the flavor intensifies once cooked.