Penne all'Arrabbiata

⏱ 35 min · 🍽 4 Portionen · 🧂 8 Zutaten

Zutaten

  • 400 g penne
  • 2 can chopped tomatoes (400 g each)
  • 4 cloves garlic
  • 2 piece red chilies
  • 45 ml olive oil
  • 1 pinch sugar
  • 0.5 bunch flat-leaf parsley
  • 1 pinch salt

Zubereitung

  1. Bring a large pot of water to a boil, salt it generously, and cook the penne until al dente according to the package directions. Scoop out about 100 ml of the pasta water just before draining.
  2. Meanwhile, slice the garlic thinly and cut the chilies into fine rings. Warm both in the olive oil over medium heat until the garlic turns pale gold and fragrant — don't let it brown.
  3. Add the chopped tomatoes, sugar, and salt, then let the sauce simmer uncovered over medium heat until thick and glossy, stirring now and then.
  4. Tip the penne into the sauce along with a splash of the reserved pasta water and toss vigorously for a minute until every tube is coated.
  5. Roughly chop the parsley, scatter it over the top, and serve straight away in warm bowls.
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Penne all'Arrabbiata
📖 Culinse
pastaitalianveganquick

Penne all'Arrabbiata

The fiery Roman classic: penne tossed in a rich tomato sauce with garlic, chili, and fresh parsley. Vegan, quick, and made entirely from pantry staples..

⏱

Kochzeit

35 min

🍽

Portionen

4

🧂

Zutaten

8

Original ansehen ↗

Nährwerte

pro Portion

465 kcal

Kalorien

13 g

Eiweiß

12 g

Fett

76 g

Kohlenhydrate

Zutaten

Für 4 Portionen

Zubereitung

  1. 1

    Bring a large pot of water to a boil, salt it generously, and cook the penne until al dente according to the package directions. Scoop out about 100 ml of the pasta water just before draining.

  2. 2

    Meanwhile, slice the garlic thinly and cut the chilies into fine rings. Warm both in the olive oil over medium heat until the garlic turns pale gold and fragrant — don't let it brown.

  3. 3

    Add the chopped tomatoes, sugar, and salt, then let the sauce simmer uncovered over medium heat until thick and glossy, stirring now and then.

  4. 4

    Tip the penne into the sauce along with a splash of the reserved pasta water and toss vigorously for a minute until every tube is coated.

  5. 5

    Roughly chop the parsley, scatter it over the top, and serve straight away in warm bowls.