Penne arrabiata

Name: Penne arrabiata
Total time: 45 min
Yield: 4 servings
Ingredients: 14.5 oz whole canned tomatoes; 3 Tbsps fresh parsley; 2 Cloves garlic; 2 Tbsps olive oil; 14 oz penne; 2 red bell peppers

A spicy and flavorful pasta dish made with tomato, peppers, and penne pasta, perfect for a quick and satisfying meal. This dairy-free, lacto-ovo vegetarian, and vegan recipe is packed with vitamins and minerals. It is ideal for a busy weeknight dinner or a casual gathering with friends and family.

Ingredients

whole canned tomatoes

14.5 oz

fresh parsley

3 Tbsps

garlic

2 Cloves

olive oil

2 Tbsps

penne

14 oz

red bell peppers

Method

Bring a large pot of water to a boil.
Saute about 1 teaspoon of dried red pepper in a 3 tbsp. olive oil.
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.
Drain and add to sauce.
Mix throughly Just before serving, add some coarsely chopped fresh basil and a little more parsley.
Serve immediately.

Nutrition:

466 kcal

Carbs

82 g

Fat

8 g

Protein

14 g

Share recipe: