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Scissor cut arrabbiata pasta recipe

Scissor cut arrabbiata pasta recipe

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This homemade pasta uses just 2-ingredients. Once you've formed your dough, simply use some scissors to cut pasta shapes into boiling water - it couldn't be easier! We like this served with a spicy arrabbiata sauce, but you can use whatever you fancy. See method

  • Serves 2
  • Takes 50 mins
  • 672 calories / serving
  • Vegetarian

Ingredients

For the pasta

  • 200g Tesco Finest 00 flour
  • 2 eggs, lightly beaten

For the arrabbiata sauce

  • 2 tbsp olive oil
  • 4 large garlic cloves, finely chopped
  • 1-2 small red chillies, deseeded and finely chopped
  • 400g tin Italian finely chopped tomatoes
  • 20g basil, leaves picked
  • 25g Parmesan or vegetarian hard cheese, finely grated
If you don't have chopped tomatoes, chop up a tin of plum tomatoes instead

Each serving contains

  • Energy

    2820kj
    672kcal     34%

  • Fat

    25g 36%

  • Saturates

    6g 31%

  • Sugars

    10g 11%

  • Salt

    0.5g 8%

of the reference intake
Carbohydrate 80.9g Protein 28.2g Fibre 5.1g

Method

  1. Tip the flour into a large bowl and make a well in the centre. Pour the eggs into the well and mix with a wooden spoon until you have a shaggy dough. Tip onto a clean work surface and knead for 10 mins until you have a smooth, uniform ball. Put back in the bowl, cover with a clean tea towel and leave to rest for 20 mins.
  2. Meanwhile, warm the oil in a frying pan over a medium heat. Add the garlic and chilli (see tip) and fry for 2-3 mins until the garlic starts to sizzle and soften. Add the tomatoes, bring to the boil, then simmer for 15 mins, stirring occasionally. Remove from the heat and stir through the basil, saving a few leaves to garnish, and season with black pepper and a small pinch of caster sugar.
  3. Bring a large saucepan of water to the boil. Using a pair of scissors, cut small chunks of pasta dough directly into the boiling water. Once the last chunk has been added, cook for 7-8 mins until al dente. Drain through a colander, saving a mug of cooking water, then add to the pan with the sauce. Add a splash of the cooking water if needed to loosen, then toss until well combined.
  4. Divide between 2 bowls and top with grated cheese, the reserved basil leaves and a generous grinding of black pepper.

*If using vegetarian hard cheese.

Tip: Test the chillies before adding to the sauce – add more or less, depending on how hot you like it.

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