Penne alla Arrabbiata

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Loaded with antioxidants and other essential nutrients, this pasta dish is a spicy reminder of how wonderful Italian cooking is.

Cook Time35

Total Time35

Course: Dinner

Cuisine: Italian

Keyword: Diabetic-Friendly, Gluten-Free, Pasta, Vegetarian

Servings: people

Calories: 336kcal

2 garlic cloves minced
1 or 2 red chilis of choice (depending on how spicy you want it), finely chopped
2 tablespoons extra virgin olive oil
15 ounces tomato puree can
1/4 teaspoon salt
1/4 teaspoon pepper
14 ounces whole-grain penne
parsley fresh, finely chopped
1/4 cup pecorino romano or parmesan cheese, grated (optional)

Over medium heat, in a saucepan with extra virgin olive oil, sautè the garlic and chili.
When the garlic turns golden, add the tomato sauce. Cook for about 30 minutes on low - medium heat. Season with salt and pepper.
Over medium-high heat, bring a pot of water to a boil. Add some salt when it boils then put the pasta. Cook the pasta following the number of minutes indicated in the pack.
When the pasta is cooked, drain (leave about a cup of water in case you need it), then add to the sauce in the saucepan. Mix well.
If the pasta seems dry, pour the water gradually, just enough to wet it more.
Sprinkle the parsley and Pecorino Romano (if using), drizzle with extra virgin olive oil and serve immediately.

*Nutrition data includes the optional cheese

SmartPoints (Freestyle): 10