Penne Arrabbiata

Rebeka Bergin Rebeka Bergin

    Heat the Olive Oil in a pan over a medium heat and then sauté the Garlic and Chilli Flakes (add less chilli flakes if you want it milder) for around a minute (don’t let the garlic turn brown). Meanwhile cook 200g Whole Wheat Penne according to the packet instructions.

    Add the Chopped Tomatoes, Sugar and Sea Salt & Black Pepper to the pot and then bring to the boil. Stir in the Tomato Puree, reduce the heat, and simmer until the sauce thickens (around 8 minutes). Take the sauce off of the heat, stir in the fresh Basil, and leave it to sit for a minute before mixing it into the drained Penne.


    *Make this recipe gluten-free by simply swapping whole wheat penne for a gluten free alternative.

Article ID,18233655353,Servings,2,Paper Link,https://paper.dropbox.com/doc/Penne-Arrabbiata--AaA6ovx6aEeOKUujbD9shjDmAg-HbO9J2kwdMgXVmci8jjfX
Day,Dinner
Calories,489,Macros
Fat,12g,103
Protein,17g,63
Carbohydrates,86g,323
Allergens,Soy-Free,Egg-Free,Nut-Free,Milk-Free,Seafood-Free
Suitability,Fat-Loss,Vegetarian,Vegan,Keto

Ingredient,Amount,Style
Whole Wheat Penne*,200g,Dried
Chopped Tomatoes,400g Can
Olive Oil,1½ Tablespoons
Garlic,3 Cloves,minced
Tomato Purée,1 Teaspoon
Dried Chili Flakes,1 Teaspoon
Fresh Basil,1½ Tablespoons,chopped
Sugar,1 Level Teaspoon
Sea Salt & Black Pepper,A Pinch,
Rebeka Bergin

Rebeka Bergin

Rebeka Bergin is the founder of Nomad Noms. A digital nomad finding ways to stay happy and healthy while traveling around the world, her hobbies include cooking, eating out, discovering new cuisines, watching horror flicks and reading fantasy novels.