Recipe Time: Penne Rigate Arrabiata.

5 May

Who needs jarred sauce when you can make yours from scratch in under 30 minutes. This recipe for Penne Rigate Arrabiata serves 6, has about 300 calories, 7 grams of fat (5 being mono and poly), a nice 12 grams of protein and a whopping 8 grams of fiber. Whoever said vegetarian meals lack protein and taste is crazy. Cozy up to this home made pasta dish next time your pasta craving kicks in and leave the sodium laden jarred sauces on the shelf.


Whats Not To Love?

Penne Rigate Arrabiata.


– 1 46oz Box Of Strained Tomatoes.

– 2 Tablespoons Of Extra Virgin Olive Oil.

– 3/4 Teaspoons Of Sea Salt.

– 1/2 Teaspoon Of Crushed Red Pepper.

– 12 oz Of Uncooked Whole Wheat Penne Rigate.

– 8 Fresh Basil Leaves, Thinly Sliced.


1- Heat a large deep saucepan over medium high heat. Add tomatoes, oil, salt and pepper flakes to the pan and bring to a boil. Reduce heat and simmer until very thick, this will take about 20 minutes. Whisk frequently to prevent sticking.

2- Cook pasta according to package directions and drain.

3- Transfer the pasta to serving dishes and top with tomato sauce and basil. Serve immediately.



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