Pasta Arrabbiata
The red pepper flakes give this sauce a real kick! An excellent all-weather pasta meal. Very easy to make !
Ingredients
- 455g penne pasta, uncooked
- 15mL olive oil
- 4 cloves garlic, minced
- 2g red pepper flakes, more or less to taste
- 1590g canned tomatoes, two 28-ounce cans
- 20g fresh parsley, chopped, or more to taste
- 60g freshly grated Parmesan cheese* optional
Directions
- Bring a large pot of water to boil. Add penne and cook for 10 minutes, or until tender. Remove from heat, and drain.
- Heat oil in a medium saucepan, and add garlic and red pepper flakes. Cook until the garlic is lightly browned. Add tomatoes, breaking them up with a spoon. Bring to a boil, and then reduce to a simmer and cook, covered, for about 30 minutes.
- Transfer pasta to a large serving bowl and top with sauce and fresh parsley. Serve with Parmesan cheese if desired.
* Allergy notes: The egg protein lysozyme is an unlabeled additive in some cheeses. People allergic to eggs should eliminate any cheese in this recipe.
Nutrition Facts
Calories 348
Calories from Fat 45 (13%)
(8%)Total Fat 5g
(9%)Saturated Fat 2g
Poly-Unsaturated Fat 0g
Mono-Unsaturated Fat 2g
(2%)Cholesterol 7mg
(6%)Sodium 136mg
(8%)Potassium 282mg
Total Carbohydrate 61g
(16%)Dietary Fibre 4g
Sugars 3g
Sugar Alcohols 0g
(28%)Protein 14g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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The information presented here is for informational purposes only and was created by a team of US–registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2024.
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