Chili flakes ( as per taste, for a spicy arrabbiata sauce start with 2 tsp chili flakes and add more as needed)
Finely chopped tomatoes in a can ( I am loving Pomi brand finely chopped tomatoes), 26.46 oz or 750 gms ( Or you use any brand you like) ( If using fresh finely chopped tomatoes, it will take double the time to cook the sauce)
Salt to taste
2 tsp black pepper
2 tsp basil powder
¼ tsp oregano
Pinch rosemary
1-2 tsp sugar
¾ cup shredded parmesan cheese
Bunch of fresh basil leaves, finely chopped (if available)
Cook pasta as per package directions. Once cooked, save ½ cup pasta water. Strain pasta and add few tsp of olive oil and stir so pasta doesn't clump up while sitting.
In a deep heavy bottom pan, add 2 tbsp olive oil. Once hot, add garlic and chili flakes. Cook for few minutes and then add onions. Saute until translucent. Add tomatoes along with spices - salt, black pepper, basil powder,oregano, rosemary, fresh basil leaves and sugar. Mix and simmer the sauce for 7-10 minutes. If the sauce feels thick, add that saved pasta water.
Taste and adjust if need to.
Add ½ cup parmesan and mix. Add pasta and mix again until sauce coats the pasta.
Serve with more parmesan on top.
Recipe by Naive Cook Cooks at https://www.naivecookcooks.com/healthy-spicy-arrabbiata-lentil-pasta/