Arrabiata Pasta Sauce

Arrabiata Pasta Sauce

The key to a great sauce is layering flavours, and it all starts with canola oil in a sizzling pan. With high heat tolerance and a neutral taste, canola oil is the perfect first ingredient. Recipe courtesy of our partners at CanolaInfo.

8 people
  • Ingredients


    • 3 Tbsp canola oil (45 mL)
    • 1 onion, diced (1)
    • 1 garlic, minced (1)
    • 1 tsp red chili flakes (5 mL)
    • 8 cups Roma tomatoes, seeded, chopped (2L)
    • 1 tsp salt (5 mL)
    • 1/4 tsp granulated sugar (1 mL)
    • 3 Tbsp fresh oregano, chopped (45 mL)
    • 3 Tbsp fresh basil, chopped (45 mL)
    • pepper to taste


  • Directions
    1. Heat canola oil in a saucepan over medium high heat. Saute onions in canola oil until softened. Add garlic and red pepper flakes. Add tomatoes and simmer with lid on for 20 minutes.
    2. Remove lid, stir and simmer for 15 minutes. Add salt, sugar, oregano and basil. Stir to combine. Season with pepper to taste and serve.

    Tip: If you are in a hurry substitute fresh tomatoes with two 28 ounce/798 mL cans of low sodium diced tomatoes.


Nutritional Analysis

Serving Size
1/2 cup
Total Fat
6 g
Saturated Fat
0 g
0 mg
300 mg
11 g
3 g
2 g