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Spicy tomato spaghetti in a large bowl

Spicy tomato spaghetti

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

Enjoy this spicy tomato sauce for an easy and healthy midweek meal. It's spicier than a traditional tomato sauce but not as fiery as arrabiata

  • Healthy
  • Low calorie
  • Low fat
Nutrition: Per serving
low inkcal495
low infat10g
high infibre6g


  • 3 tbsp olive oil
  • 4 garlic cloves, finely sliced
  • 1 dried red chilli or a large pinch of red chilli flakes (optional)
  • ½ tsp caster sugar
  • 1 tbsp red wine vinegar
  • 2 x 400g cans chopped tomatoes passata
  • 1 tsp dried oregano
  • 400g spaghetti
  • 15g parmesan, finely grated, to serve


  • STEP 1

    Heat 2 tbsp of the olive oil in a shallow pan and sizzle the garlic and dried chilli, if using, over a medium heat for 2 mins. Sprinkle in the sugar, splash in the vinegar, then tip in the tomatoes. Add the oregano, season with salt and simmer for 25-30 mins, stirring occasionally until thickened. Will keep chilled for up to two days or frozen for three months. Leave to cool completely first.

  • STEP 2

    To serve, cook the spaghetti following pack instructions, then drain and tip back into the saucepan. Pour over the sauce, remove the whole chilli and toss everything together over a low heat for a minute or two. Turn off the heat and toss through the remaining olive oil and the parmesan, if using.

Recipe from Good Food magazine, October 2022

Goes well with


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