Vegan Pasta Recipes

Ingredients

Pasta

• 8oz (220 grams) penne (rigatoni or spaghetti are fine too)

Arrabbiata Sauce

• 2 Tablespoon olive oil, plus more for drizzling
• 2 large garlic cloves, minced
• ½ teaspoon chili flakes (crushed red pepper), plus more to taste
• 1 can (14oz/400 grams) canned whole tomatoes (diced are ok too)
• ¼ teaspoon fine salt, plus more to taste
• freshly ground black pepper, to taste

Instructions

Arrabbiata Sauce

1. Heat the olive oil in a large pan and when it start shimmering add garlic and chili flakes. Cook over medium heat until aromatic, about 60 seconds. Make sure the garlic doesn’t turn brown.
2. Add the canned tomatoes, salt and few twist of black pepper and give a good stir. Let it cook over medium heat for 15 minutes until is slightly reduced, breaking with a back of a spoon the whole tomatoes. Stir occassionally.
3. While the sauce is cooking, bring a pot of salty water to the boil and cook pasta until al dente. Reserve about ¼ cup of pasta cooking water and drain.
4. Taste the arrabbiata sauce, adjust the seasoning according to your taste, and stir in pasta and fresh parsley.
5. Toss until wel combined adding a touch of the reserved pasta cooking water if you need to loosen the sauce.
6. Serve immediately with an extra drizzle of extra virgin olive oil if you wish, and extra parsley. Enjoy!