Pasta arrabbiata

Pasta arrabbiata

By
From
15 minute vegan
Serves
2
Photographer
Dan Jones

A bowl of pasta arrabbiata is one of life’s true pleasures – simple, flavoursome, and with a gentle warmth of chilli. Many people are afraid to make their own pasta sauce, but this recipe is so easy, using store-cupboard essentials, you’ll never go back to the jarred counterpart again!

Ingredients

Quantity Ingredient
1 tablespoon olive oil
2 teaspoons dried oregano
1 teaspoon dried thyme
2 teaspoons dried chilli flakes
2 garlic cloves, crushed
400g can chopped tomatoes
1 teaspoon balsamic vinegar
160g dried penne pasta (egg free)
pinch sea salt
pinch black pepper
small handful fresh flat-leaf parsley, roughly chopped

Method

  1. Heat the oil in a pan over a medium-high heat and add the oregano, thyme, and chilli flakes. Once they have infused in the oil, then add the garlic and cook for 1 minute.
  2. Tip in the tomatoes and vinegar. Stir through thoroughly and cook for 10 minutes until bubbling and thickened, stirring at intervals.
  3. In the meantime, cook the pasta in a pan of boiling water until al dente, then drain.
  4. Spoon the cooked pasta into the sauce and remove from the heat. Stir through to coat the penne, then season with salt and black pepper.
  5. Scatter over the parsley just before serving.

Tags:
Vegan
vegetarian
blogger
little miss meat free
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