Penne arrabiata
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
411.07 g
fresh parsley
3 Tbsps
garlic
2 Cloves
olive oil
2 Tbsps
penne
396.89 g
red bell peppers
2
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:
Carbs
82 g
Fat
8 g
Protein
14 g
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