Italian
Penne all'Arrabbiata
$3
10 minsPrep
25 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
390Calories
10gProtein
11gFat
64gCarbs
5gSugar
4.5gFiber
620mgSodium
0mgChol
1.6gSat Fat
430mgPotassium
40mgCalcium
2.3mgIron
1.2mcgVitamin B12
12mgVitamin C
vegetarian
vegan
dairy-free
Instructions
1
Bring a large pot of salted water to a boil and cook penne until al dente, according to package instructions.
2
While pasta cooks, heat olive oil in a large skillet over medium heat and add sliced garlic and chili flakes, sautéing until fragrant but not browned.
3
Add canned tomatoes, crushing them with a spoon, and simmer for 15-20 minutes until the sauce thickens.
4
Season the sauce with salt and pepper to taste.
5
Drain the cooked pasta, reserving a little pasta water, and toss it into the sauce, adding a splash of pasta water if needed to loosen.
6
Stir in fresh basil leaves and cook for another minute.
7
Sprinkle in the nutritional yeast and toss to combine, giving the sauce a cheesy, savory flavor without dairy.
8
Serve hot, garnished with extra basil and a little more nutritional yeast if desired.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160 g5.7 oz penne pasta
- 200 g7 oz canned tomatoes
- 2 cloves2 cloves garlic
- 55 leaves fresh basil leaves
- 1/2 tsp1/2 tsp dried red chili flakes
- 1 1/2 tbsp1 1/2 tbsp extra virgin olive oil
- 1/2 tsp1/2 tsp salt
- 1/4 tsp1/4 tsp black pepper
- 1 tbsp1 tbsp nutritional yeast
