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Arrabbita Vegan Sauce


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Rate this recipe 4.6/5 (7 Votes)


  • oil for frying
  • 4 cloves garlic, finely chopped
  • 1/2 tsp chilli powder
  • a handful of whole Greek or Mediterranean olives, chopped (optional)
  • 1 small chilli, finely chopped
  • 2 Tbsp tomato paste
  • 1/2 tsp dried oregano
  • 1 14oz tin chopped tomatoes
  • 1 tsp vegan butter
  • 1 tsp agave
  • salt to taste
  • extra olive oil for drizzling
  • extra olive or two, for garnishing (optional)
  • fresh parsley, or basil, for garnishing



Step 1

1.Heat your saucepan, and fry the garlic in olive oil for a few moments. Then add the chopped chili and chopped olives (if using), followed by the tomato paste a few moments later. Stir for a minute on a low heat, but be careful not to burn the garlic.
2.Next, add the remaining ingredients, except only half the chopped tomatoes . Lower the heat, and simmer gently for 10 minutes.
3.Then add the remaining tomatoes, cover, and simmer for a further 20 minutes or so, until the sauce is an orange-reddish color.
4.Serve with spaghetti or other pasta of your choice, cooked a little al dente. Taste the sauce for salt before serving.
5.Garnish with fresh herbs, and a couple of black olives

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