Linguine Arrabbiata

An easy stove-top sauce featuring Ontario greenhouse tomatoes and red peppers spices up the ordinary pasta experience and is ready in less than 30 minutes. Use any extra sauce for homemade pizzas or meatball subs.

Preparation Time:

Cooking Time:

Serves: 4-6

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  • 1/4 cup (50 mL) olive oil
  • 1-1/2 cups (375 mL) diced Ontario Onions
  • 1 cup (250 mL) chopped Ontario Greenhouse Sweet Red Pepper
  • 1 tsp (5 mL) each dried basil and granulated sugar
  • 1/2 tsp (2 mL) each crushed red pepper flakes and salt
  • 1 tbsp (15 mL) balsamic vinegar
  • 2 cloves garlic, minced
  • 1 lb (454 g) Ontario Greenhouse Tomatoes, chopped (about 6 cups/1.5 L)
  • 350 g linguine pasta
  • 1/4 cup (50 mL) grated Parmesan cheese


In large heavy-bottomed saucepan, heat 2 tbsp (25 mL) of the oil over medium-high heat; sauté onions and red pepper for 8 minutes or until softened. Add basil, sugar, pepper flakes and salt; stir for 1 minute. Add vinegar and garlic; stir for 1 minute. Add tomatoes and any juices; bring to boil. Reduce heat to medium-low; simmer for 10 minutes or until tomatoes are softened and sauce has thickened.

Meanwhile, in large pot of boiling water, cook linguine according to package directions; drain, reserving 1/2 cup (125 mL) of the pasta water. Add reserved pasta water and remaining 2 tbsp (25 mL) olive oil to sauce; simmer for 2 minutes. Serve over hot linguine. Garnish with Parmesan cheese.

Tip: Peeling tomatoes gives this sauce a smoother texture. Immerse each washed tomato in pre-boiled pasta water for 30 seconds; rinse under cold water, then peel and chop.

Nutritional information

1 Serving (when recipe serves 6):

  • Protein: 11 grams
  • Fat: 12 grams
  • Carbohydrate: 52 grams
  • Calories: 356
  • Fibre: 4 grams
  • Sodium: 250 mg