Vegetarian Penne Arrabiata Pasta

This spicy Vegetarian Penne Arrabiata recipe is easy to make, delicious, and a wonderful vegetarian alternative for the traditionally more meaty dishes of Italian cuisine.

Health Benefits:

• Olives are a wonderful source of the powerful antioxidant, Vitamin E. They are also high in copper, which can help decrease the risk of heart disease. Copper is lacking in the typical western diet, so dishes like this can be a wonderful addition to your meal plan.

Ingredients

cups tomato puree: 2

tsp garlic paste: 1

cup grated onion: 1

tsp chilli powder: 1

Sugar: 1 tsp

tbsp chopped basil leaves: 2

salt to taste

olive oil: 2 tbsp

tbsp chopped oregano leaves: 2

tbsp halved olives: 2

cup grated cheese: 1/4

cup diced and cooked mixed vegetables: 1/2

penne: 120 g

How To Make Vegetarian Penne Arrabiata Pasta

1. Place a salted pot of hot water over high heat. Bring to a rolling boil.
2. Add penne to the boiling water and follow cooking directions on the package.
3. Heat the oil in a separate deep pan.
4. Sauté garlic and onions until they are a light golden color.
5. Add tomato puree and let boil.
6. Add salt, chilli powder, basil, sugar, and oregano. Allow this to simmer for 3-5 minutes, then remove from heat.
7. Mix in vegetables, olives, and pasta.
8. Top with grated cheese, or mix it in if you prefer.
9. Serve yourVegetarian Penne Arrabiata hot and enjoy! 

Vegetarian Penne Arrabiata is a simple but delightful Italian dish sure to wow your family and house guests alike. Prepping your meals for the week? Toss this meal into a tiffin lunch box or your children’s lunch box for kids and take it wherever life might lead you today! Vaya Tyffyn lunch boxes are stylish, and will keep your food hot and fresh for up to 4 hours. 

Trivia

• By selecting your pasta carefully, this dish can be a vegan delight.
• “Arrabbiata” translates as “angry” in Italian, which refers to the spiciness of the chilli peppers inherent in every recipe and the red hue of the tomatoes and chilli combined.
• This sauce originally comes from the Lazio region, near Rome.
• On a handful of occasions, this dish has been cause for celebration in Italian movies – most notably La Grande Bouffe (Marco Ferreri) and Roma (Federico Fellini).