Artist's palate: Idris Khan's spaghetti arrabbiata

Idris Khan plumps for spaghetti arrabbiata because his wife loves spaghetti and he really, really loves chillies. As far as we are concerned he can have what he likes. He is an artist brave enough to successfully embrace, appropriate and recontextualise major artworks from the historical canon – by Caravaggio, JMW Turner and Leonardo da Vinci, to name just a few of the bigger hitters. His digitally layered photographs have also embraced texts, including the Koran, and musical scores. Turning to the giants of 20th century photography, he also even applied his impressionistic approach to the wholly representational record photography of Bernd and Hilla Becher. Brave, talented and original; we’ll even make it for him ourselves.
Ingredients (serves 4-5)
Extra virgin olive oil
Half a red onion, finely chopped
1tbs balsamic vinegar
guzzle of red wine
3 cloves garlic, finely chopped
3 red chillies, chopped, seeds left in
2 tins cherry tomatoes
sea salt and freshly ground pepper
basil leaves
rind of the Parmesan block (optional)
a little sugar (optional)
one packet of spaghetti
loads of grated Parmesan cheese
Method
Heat 3tbs extra virgin olive oil in a heavy-bottomed pan over a medium heat. Add the red onion and stir around a few times to cover with oil.
Add the balsamic vinegar and stir, then add the red wine and reduce down until the onion is nicely caramelised.
Add the garlic and chilli and stir to coat everything in the red wine reduction. After a couple of minutes add the tomatoes and their juice, sprinkle with salt and black pepper and add ten basil leaves (never chop them, just rip them up in your hands).
If you have the rind off the bottom of the Parmesan block, chop this off and add to the sauce. Bring to the boil and then reduce the heat and cook, stirring from time to time and breaking up the tomatoes, until you have a thick sauce; this will take around 20 to 30 mins. Sometimes the tinned tomatoes may not be sweet enough, so I add a sprinkle of sugar to lift the sauce.
Add black pepper to taste. Cook the spaghetti in boiling salted water until al dente (I always take two minutes off the time on the packet), drain and add to the sauce, stirring it through until every piece if the spaghetti is covered with tomato.
Serve with a few ripped basil leaves on top and a big bowl of grated Parmesan to sprinkle over.
INFORMATION
Photography: Richard Foster
Wallpaper* Newsletter
Receive our daily digest of inspiration, escapism and design stories from around the world direct to your inbox.
-
Wallpaper* checks in at MACAM Hotel: a night at the museum
Portugal’s first hotel-museum is home to 600 pieces of modern and contemporary art and 64 rooms for the ultimate artistic immersion
By Mary Lussiana
-
This joyful Henri Matisse pottery collection is your new summer entertaining essential
After years at the helm of American ceramics company East Fork, the artist’s great-grandson is ready to embrace his family name
By Anna Fixsen
-
This knitwear collaboration is a playful exploration of the role of the fashion critic
Waste Yarn Project has collaborated with Wallpaper* contributing editor Dal Chodha on a sweater adorned with extracts from his 2020 book ‘Show Notes’, collated while reviewing the menswear shows for Wallpaper*
By Zoe Whitfield