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Penne Arrabiata

45 min
4 servings
Health Score: 92/100
1.05 per serving
2 likes
Side Dish Lunch Main Course Main Dish Dinner Dairy Free Lacto Ovo Vegetarian Vegan
Penne Arrabiata

Ingredients

  • 14 1/2 oz canned tomatoes (whole, chopped, canned)
  • 3 tbsp parsley (fresh, minced)
  • 2 cloves of clv garlic (minced)
  • 2 tbsp olive oil plus
  • 14 oz penne pasta (pasta quills)
  • 2 bell peppers (dried, red)

About

If you have about 45 minutes to spend in the kitchen, Penne Arrabiata might be an outstanding dairy free, lacto ovo vegetarian, and vegan recipe to try. One serving contains 466 calories, 15g of protein, and 9g of fat. For $1.05 per serving, you get a main course that serves 4. A mixture of tomato, peppers, pkt penne, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 2 people found this recipe to be tasty and satisfying. It is brought to you by Foodista. Taking all factors into account, this recipe earns a spoonacular score of 94%, which is awesome. If you like this recipe, take a look at these similar recipes: Penne Arrabiata, Penne Arrabiata, and Penne Arrabiata.

Nutrition (per serving)

466kcal
Calories
82g
Carbohydrates
9g
Fat
6g
Fiber
15g
Protein
8g
Sugar

Instructions

  1. 1

    Bring a large pot of water to a boil.

  2. 2

    Saute about 1 teaspoon of dried red pepper in a 3 tbsp. olive oil.

  3. 3

    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.

  4. 4

    Drain and add to sauce.

  5. 5

    Mix throughly Just before serving, add some coarsely chopped fresh basil and a little more parsley.

  6. 6

    Serve immediately.

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Preparation Details

Total Time: 45 minutes

Servings: 4

Very Healthy

Dietary Information

Vegetarian: No

Vegan: Yes

Gluten Free: No

Dairy Free: Yes

Low FODMAP: No

Source: foodista.com

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