Penne Arrabiata

Course: Dinner, Lunch, Main Course

Cuisine: Vegan, Vegetarian

Diet: Egg Free, Dairy Free, Vegan, Vegetarian

Calories: Above 650 kcal

Type: meal plan recipes, Members Only Recipes

Diet: dairy-free, egg-free, vegan

Total Time: 20

Servings: people

Calories: 660kcal

Print Recipe Add to Collection

US Customary - Metric

Ingredients

2 cups (250 g) whole wheat penne (1 cup = 125g)
1 handful (1 handful) black olives (deseeded)
1 can tomatoes (1 can = 14oz = 395g)
1 handful (1 handful) almonds
1 handful (1 handful) walnuts
1 onion
1 clove (1) garlic
2-3 red chili peppers
1 tbsp brown sugar (or maple syrup)
1 tbsp tomato paste
1 bunch parsley, fresh
salt (I love sea salt in this dish as it adds to the texture, but regular salt is fine too)
2 tbsp olive oil
1 small glass water

If you have real hot peppers, just use one. You can always add more. Removing the spice from the penne is a LOT harder.

Get Recipe Ingredients

Instructions

Cook the penne as instructed. Go for the ‘al dente’ instructions on the package, because they will cook (and soften) some more in the tomato sauce and you don’t want them to become mushy.
Slice the onion. Slice or crush the garlic.
Slice the red pepper only once, lengthwise, and stop 1 or 2 cm before the green stem.
Wash your hands. Seriously. You’ll remember this step once you’ve touched your nose or rubbed your eyes after handling a red pepper.
Heat up some oil in a wok or large pan.
On medium heat, add the onion. Give it a good stir and wait until it looks ‘glassy’ (usually that takes about 2-3 minutes).
Add the sugar. Keep stirring for 1 minute. If the sugar starts to burn in the pan, add little dashes of water and stir again.
Add the garlic, stir it around a bit, and let it cook for about 30-60 seconds.
Lower the heat and add the tomato paste. Stir for another minute. Again, if you feel like it’s burning, thin the paste by adding a few drops of water. (Stirring the tomato paste is a way to make sure it’s not too sour!)
Add the chopped tomatoes.
Add the whole red pepper(s) into the tomato sauce. Let the hats (the green stems) stick out so you can recognize them.
Put a lid on the pan (if you have one) and let it simmer on low heat. Stir occasionally.
Chop the parsley and put aside.
Chop the almonds and the walnuts. Combine, add a little bit of salt, and put aside.
Drain the olives and put aside.
Taste your sauce. Spicy enough? Remove the red pepper(s). Not spicy enough? Leave them in. Needs more salt or sugar? Add salt or sugar. You’re the chef.
Repeat step 15 until it is time to drain the penne. Remove the red peppers from the tomato sauce (don’t throw them away) and add the penne to the sauce. Stir well.
Taste. Still not spicy enough? Slice your cooked red pepper in pieces and add it to the pasta. (Step 17a: Wash your hands.)
Add the black olives.
Sprinkle the pasta with a good handful of the almond-walnut mix and some parsley. Enjoy!

Nutrition