Penne Arrabiata
If you have about 45 minutes to spend in the kitchen, Penne Arrabiata might be an outstanding dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 466 calories, 15g of…
- Prep
- 16 min
- Cook
- 29 min
- Total
- 45 min
- Servings
- 4
- Difficulty
- Easy
Ingredients
Quantities scale automatically with servings. Tap an ingredient to check it off as you go.
Cooking instructions
Step 1
Bring a large pot of water to a boil.
Step 2
Saute about 1 teaspoon of dried red pepper in a 3 tbsp. olive oil.
Step 3
Add 5 cloves fresh minced garlic, 2 tbsp.Fresh Italian parsley, minced.When these ingredients are not, but not smoking, add 1 can tomatoes, chopped. (I like Pomi tomatoes which comes in a box). Stir, cover and cook untilthe sauce i heated. Cook the Penne in salted boiling water. Cook until al dante.
Step 4
Drain and add to sauce.
Step 5
Mix throughly Just before serving, add some coarsely chopped fresh basil and a little more parsley.
Step 6
Serve immediately.
Recipe data from Spoonacular (spoonacular.com) · Original source
Read it through first
Skim all 6 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the servings stepper above the ingredients and every quantity adjusts. Cooking times stay roughly the same.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Approximate values per serving. Supplied by Spoonacular's nutrition database.
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