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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%
detailed view... how is this calculated?

Penne Arrabiatta

Recipe #22941 | 35 min | 5 min prep | add private note

⁽⁵⁶⁾ RATE IT NOW Print Recipe

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 (change servings and units)

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: Redsie

On Sep 2, 2009

What's not to love???!!! Loved the mix of herbs (though I did use dried herbs). Perfect for a quick dinner! thanks Mirj!

0 people found this review helpful

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From: Cookie Cutie

On Jul 3, 2009

This is delicious! I made it for a picnic for our 4th of July celebration (nothing says America like Italian pasta). The only changes I made were using dried herbs instead of fresh, as well as only using 1/2 tsp of red pepper and adding 1/2 tsp of Italian seasoning. I also added a bit of store-bought tomato sauce, around 1/2 cup. The only thing is that there's no way this serves four--maybe we're small eaters, but we could serve six to eight with this recipe. Thanks for a new favorite!!

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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!

9 people found this review helpful

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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!!

6 people found this review helpful

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