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A plate of penne arrabiata topped with chopped herbs and Parmesan shavings
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4.93 from 55 votes

Penne Arrabbiata

A simple tomato pasta sauce that has a kick of heat and plenty of flavour. This Penne Arrabbiata recipe shows that vegan food doesn't have to be boring or complicated.
Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes
Allergen: Dairy, Gluten
Servings: 2 people
Calories: 419kcal
Author: Dannii Martin

Ingredients

  • 140 g Penne pasta
  • 1 teaspoon Dried chilli flakes
  • 3 Garlic clove crushed
  • 2 tablespoon Olive oil
  • 400 g Chopped tomatoes canned
  • 2 tablespoon Tomato puree
  • 1 pinch Sea salt and ground black pepper
  • 4 tablespoon Fresh basil finely chopped
  • 15 g Parmesan optional
UK Metric Measures - US Customary Measures

Instructions

  • Add 140 g Penne pasta to a pan of boiling water and simmer for 12 minutes.
    A saucepan full of penne pasta
  • Heat 2 tablespoon Olive oil in a frying pan and add 1 teaspoon Dried chilli flakes and 3 Garlic cloveCook on a low heat for 1-2 minutes.
    A frying pan with minced garlic and chili flakes cooking in it
  • Add 400 g Chopped tomatoes, 2 tablespoon Tomato puree and 1 pinch Sea salt and ground black pepper to the pan and stir well and simmer until the pasta is ready.
    A tomato pasta sauce cooking in a frying pan
  • Drain the pasta (reserving a little of the water) and add to the sauce along with 4 tablespoon Fresh basil.
    Cooked pasta in a frying pan on top of a tomato souce
  • Stir well and serve topped with 15 g Parmesan.

Notes

  • You could adapt the amount of chilli though to suit more delicate pallets and make it kid friendly, but the whole point of this dish is for it to have a bit of a kick to it.
  • A teaspoon of fish sauce in the recipe will add a real savoury depth to the sauce. This will no longer be vegetarian/vegan if you include this.
  • If you want to thin your arrabiata pasta sauce out a little and make it smoother, then reserve some of the pasta water and add it to the sauce.
  • If you wanted to add some vegetables to this, then spinach added towards the end of cooking would work well.

Nutrition

Serving: 1portion | Calories: 419kcal | Carbohydrates: 64g | Protein: 14g | Fat: 18g | Saturated Fat: 3g | Cholesterol: 5mg | Sodium: 452mg | Potassium: 677mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1335IU | Vitamin C: 24mg | Calcium: 196mg | Iron: 4mg

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