Penne Arrabiata

Al dente penne, in a spicy tomato sauce. Simple and quick, perfect for a mid-week meal. Serve topped with dairy free parmesan, I like prosociano by Violife personally, other brands are available, or you could go for nutritional yeast instead

Yield; Three servings (approx 350kcal per serving) Cook time; 15 minutes

You’ll need;

  1. One tablespoon of oil
  2. Two cloves of garlic, minced
  3. One tablespoon of tomato puree
  4. One 400g/14oz tin of chopped tomatoes
  5. One quarter of a teaspoon of cayenne pepper (use more for more heat)
  6. Half a teaspoon of Italian seasoning
  7. 225g/8oz (dry weight) penne
  8. Salt and pepper to taste


  • Add the oil into a frying pan over a medium heat. Once the oil has warmed up add the garlic and cook for a couple of minutes
  • Next, add the tomato puree and mix well to combine. Add the chopped tomatoes (I blitz mine with a stick blender for a smoother sauce), herbs and spices, then cover with a lid and leave the sauce to gently simmer. If your sauce tastes a little bitter (as some tinned tomatoes do) rectify this by adding a pinch of sugar
  • While the sauce cooks, boil the pasta as per the instructions on the packet. Once cooked, remove from the heat, drain the water then add the pasta to the sauce
  • Stir the pasta through the sauce until it’s evenly coated. Serve immediately

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