This Thursday, Oct. 17 is National Pasta Day, so the chefs at Fresh n’ Lean (the nation’s #1 organic meal delivery company) have created a masterpiece of a gluten-free, vegan pasta dish that anyone can make.
This classic spicy Italian pasta dish can be on your table in only 20 minutes. It’s one of the easiest pasta recipes but at the same time surprisingly flavorful and perfect in its simplicity, like almost every Mediterranean dish.
Total time: 20 minutes
Ingredients:
(makes 4 servings)
400g gluten free pasta of choice (preferably short type of pasta, like penne or maccheroni)
2 tbsp extra virgin olive oil
1 garlic clove, minced
1 tsp of chili flakes
400g canned crushed tomatoes
salt to taste
For serving: handful of fresh parsley and (optionally) chili flakes to taste
Instructions:
- Cook pasta in salted water until al dente (according to suggested cooking times on the package). Drain, saving about ¼ cup of the cooking water.
- In the meantime, add olive oil and minced garlic to a pan and cook over medium heat for 1 minute.
- Add chili flakes and saute for 30 seconds, stirring constantly.
- Add crushed tomatoes along with all the juices, stir well and bring to a simmer. Season with salt and let simmer for 6-8 minutes.
- Add cooked pasta to the pan with arrabbiata sauce, stir well until the pasta is evenly coated. If the sauce is too thick (that will depend on the variety of tomatoes), add 2-3 tablespoons of the saved pasta cooking water. Quickly heat up to the desired temperature, stirring constantly, don’t cook.
- Transfer to serving bowls or plates, decorate with freshly chopped parsley and, optionally, extra chili flakes. Enjoy!This classic spicy Italian pasta dish can be on your table in only 20 minutes. It’s one of the easiest pasta recipes but at the same time surprisingly flavorful and perfect in its simplicity, like almost every Mediterranean dish. Total time: 20 minutes Ingredients:(makes 4 servings) 400g gluten free pasta of choice (preferably short type of pasta, like penne or maccheroni)2 tbsp extra virgin olive oil1 garlic clove, minced1 tsp of chili flakes400g canned crushed tomatoessalt to tasteFor serving: handful of fresh parsley and (optionally) chili flakes to taste Instructions:
- Cook pasta in salted water until al dente (according to suggested cooking times on the package). Drain, saving about ¼ cup of the cooking water.
- In the meantime, add olive oil and minced garlic to a pan and cook over medium heat for 1 minute.
- Add chili flakes and saute for 30 seconds, stirring constantly.
- Add crushed tomatoes along with all the juices, stir well and bring to a simmer. Season with salt and let simmer for 6-8 minutes.
- Add cooked pasta to the pan with arrabbiata sauce, stir well until the pasta is evenly coated. If the sauce is too thick (that will depend on the variety of tomatoes), add 2-3 tablespoons of the saved pasta cooking water. Quickly heat up to the desired temperature, stirring constantly, don’t cook.
- Transfer to serving bowls or plates, decorate with freshly chopped parsley and, optionally, extra chili flakes. Enjoy!
Hi, I’m Stuart, nice to meet you! I’m the founder, writer and wrangler at Gastronomic SLC – Utah’s biggest and oldest online food magazine; I’m also a former restaurant critic of more than five years, working for the Salt Lake Tribune. I’ve worked extensively with multiple local publications from Visit Salt Lake to Salt Lake Magazine, not least helped to consult on national TV shows.
I’m a multiple-award winning journalist and have covered the Utah dining scene for the better part of fifteen years. I’m largely fueled by a critical obsession with rice, alliteration and the use of big words I don’t understand. I started Shop Smart to catalogue my adventures in the grocery store and kitchen. Follow along on Instagram too!