Jono & Jules do food & wine

We cook this in the middle of the week when energy is low and we don’t have time to shop. Never disappoints.

Wine Suggestion: a medium bodied Italian red, like the San Lorenzo Rosso Conero which is made from Montepulciano in the Marche (as opposed to Abruzzo). Structured and earthy but with a joyous pure fruit; it gives us energy like this dish.

Spaghetti Arrabbiata – serves 2

• 2 cloves of garlic, sliced
• ½ – 1 tsp chilli flakes
• 400g tin chopped tomatoes
• 1 tsp sugar
• 150g spaghetti
• a handful of flat-leaf parsley, chopped

Heat 2 tbsp of olive oil in a pan and cook the garlic over a gently heat for a few minutes. Add the chilli flakes and cook for another minute before adding the tomatoes and sugar. Simmer for 20 minutes until thickened. Cook the spaghetti then drain and toss with the sauce. Sprinkle over the parsley to serve.