This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Use gluten-free pasta in this dish.
"Those places I don't understand, just doing bad food. It takes some doing. Making good pasta is so much easier than making bad stuff. It actually takes quite an effort to make poor linguine pomodora." -Anthony Bourdain
Great sauces don't have to take hours and hours simmering on the stove. Many terrific pasta sauces can be made in about 20 minutes, which is about the same amount of time that it takes to boil the water and cook the pasta. A dish like Fettuccine Alfredo, for example, might seem elegant and complicated, but it takes only 20 minutes or so to put together.
This Penne Arrabbiata is a great example. It is amazingly quick and easy to make, and many of the ingredients are ones that you can easily keep on hand: onions, garlic, parmesan, canned tomatoes, pasta, spices.
Servings: 2 | Serving size: 2 ounces pasta with sauce
Cooking time: 25 minutes
This recipe can easily be multiplied and makes very good leftovers.
|2 tsp.||olive oil|
|2 cloves||garlic (minced)|
|1/4 tsp.||red pepper flakes (divided)|
|1 large||onion (diced)|
|1 – 15 ounce can||no salt added diced tomatoes|
|1/4 cup||red wine|
|1 tsp.||dried oregano|
|1/2 tsp.||dried marjoram|
|2 Tbsp.||no salt added tomato paste|
|3 ounces||Parmigiano Reggiano (divided)|
|4 ounces||whole wheat or gluten free penne pasta|
|6 large||basil leaves (cut into chiffonade)|
Place the water in a large saucepan over high heat.
Place the olive oil in a large skillet over medium-high heat.
Add the garlic and 1/8 teaspoon red pepper flakes.
Cook for about 2 minutes. Stir frequently.
Add the onion and cook for about 3 minutes. Adjust the heat so that the onions cook slightly but do not cook so fast as to become soft.
Add the tomatoes, water, red wine, salt, oregano, marjoram, tomato paste, and honey.
Simmer over medium high heat for 20 to 25 minutes. Stir frequently.
After the water in the saucepan boils, add the pasta to the boiling water. The sauce should have been cooking for about 5 minutes.
When the pasta is done, drain and add the pasta to the tomato sauce.
Add the remaining 1/8 teaspoon red pepper flakes and 2 ounces of the parmesan and fold gently.
Divide the pasta between two bowls, top with the remaining parmesan, and sprinkle the basil over it all.
Serving size: 2 ounces pasta with sauce
|Calories 530||Calories from Fat 153|
|% Daily Value|
|Total Fat 17g||26%|
|Saturated Fat 7g||35%|
|Monounsaturated Fat 3.5g|
|Trans Fat 0g|
|Total Carbohydrates 65g||22%|
|Dietary Fiber 10g||40%|
|Vitamin A 8%||Vitamin C 15%|
|Calcium 4%||Iron 15%|
|Vitamin K 15mcg||Potassium 757mg|