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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (339g) Recipe makes 4 servings |
||
| Calories 510 | ||
| Calories from Fat 86 | (16%) | |
| Amount Per Serving | %DV | |
| Total Fat 9.6g | 14% | |
| Saturated Fat 1.4g | 6% | |
| Monounsaturated Fat 5.7g | ||
| Polyunsaturated Fat 2.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 14mg | 0% | |
| Potassium 847mg | 24% | |
| Total Carbohydrate 100.1g | 33% | |
| Dietary Fiber 15.3g | 61% | |
| Sugars 6.1g | ||
| Protein 10.5g | 21% | |
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Penne Arrabiatta
By: Mirj
Mar 18, 2002
This is my all-time favorite pasta dish, especially since it's non-dairy. I like it hot, but you can adjust the red pepper flakes to make it as hot or mild as you like.
SERVES 4
Ingredients
- 1 (28 ounce) can crushed tomatoes
- 1 clove garlic, minced
- 1 small onion, chopped
- 2 tablespoons olive oil
- salt & pepper
- 1/2 teaspoon oregano
- 1/2 teaspoon chopped fresh basil
- 1/2 teaspoon chopped fresh parsley
- 1 teaspoon red pepper flakes
- 1 lb penne (or other favorite pasta)
Directions
1
Saute garlic and onion in olive oil until transparent.2
Add crushed tomatoes and spices and cook over low heat, stirring occasionally, about 30 minutes.3
Cook pasta in lightly salted, boiling water until cooked el dente.4
Drain pasta and place back in the pot and add some of the sauce and gently toss until coated.5
While serving, add additional sauce if desired and top with freshly grated Parmesan cheese.6
Left over sauce can be refrigerated or frozen and reheated.7
Use a bit more red pepper if you prefer it hotter.
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Featured Reviews for This Recipe
From: wittlebit83
On Jun 1, 2008
Good and simple! Not quite spicy enough. Needed a bit more flavor. Next time, I may add some diced peppers.
From: kthdsn
On Apr 28, 2008
I used a jar of pureed tomatoes instead of crushed, and doubled the herbs. It was really good. Next time I will add some mushrooms too.
From: Linorama
On Feb 25, 2003
Well this was just wonderful! I didn't expect anything sensational from such simple ingredients, but the more we ate the more we loved it. I thought the basil and parsley amounts looked small for fresh herbs, so I used the dried herbs instead (same amounts.) It was just right, and I served it with spelt rotini. This recipe is now on my "make often" list. Thanks Mirj!
From: PixieDust
On Jun 14, 2002
Made this for supper the other night. My DH and I loved it. The only addition was a second clove of garlic. Spicy and hot enough for us. This was really great and we will have this again. Thanks!!
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