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Special Diet Information

Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.

Lactose
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
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

The refrigerator light goes on...

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. 

 
 

Penne Arrabbiata



Servings: 2 | Serving size: 2 ounces pasta with sauce

Cooking time: 25 minutes

This recipe can easily be multiplied and makes very good leftovers.

4 quarts water
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
2 cups water
1/4 cup red wine
1/8 tsp. salt
1 tsp. dried oregano
1/2 tsp. dried marjoram
2 Tbsp. no salt added tomato paste
1 tsp. honey
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.

Serve.

Nutrition Facts

Serving size = 2 ounces pasta with sauce

Servings = 2

.

Amount Per Serving

Calories 530 Calories from Fat 153
  % Daily Value
Total Fat 17g 26%
    Saturated Fat 7g 35%
    Monounsaturated Fat 3.5g
    Trans Fat 0g
Cholesterol 38mg 13%
Sodium 590mg 25%
Total Carbohydrates 65g 22%
    Dietary Fiber 10g 40%
    Sugars 16g
Protein 26g
Vitamin A 8% Vitamin C 15%
Calcium 4% Iron 15%
Vitamin K 15mcg Potassium 757mg