Penne Arrabiata

Penne Arrabiatan is a dairy free, lacto ovo vegetarian, and vegan recipe with 4 servings. For $1.05 per serving, this recipe covers 24% of your daily requirements of vitamins and minerals. This main course has 466 calories, 15g of protein, and 9g of fat per serving. Head to the store and pick up pkt penne, peppers, garlic, and a few other things to make it today. This recipe is liked by 2 foodies and cooks. It is brought to you by Foodista. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 94%, this dish is super. Try Penne Arrabiata, Penne Arrabiata, and Penne Arrabiata for similar recipes.

Servings: 4

Preparation duration: -1 minutes

Cooking duration: -1 minutes

 

Ingredients:

1 can (14 1/2 oz) whole tomato, chopped

3 tablespoons parsley, fresh, minced

2 Cloves garlic, minced

2 tablespoons Olive oil

1 pkt (14 oz) Penne (pasta quills)

2 dried red peppers

Equipment:

pot

Cooking instruction summary:

  1. Bring a large pot of water to a boil. Saute about 1 teaspoon of dried red pepper in a 3 tbsp. olive oil. Add 5 cloves fresh minced garlic, 2 tbsp.
  2. Fresh Italian parsley, minced.
  3. When these ingredients are not, but not smoking, add 1 can tomatoes, chopped. (I like Pomi tomatoes which comes in a box). Stir, cover and cook untilthe sauce i heated. Cook the Penne in salted boiling water. Cook until al dante. Drain and add to sauce. Mix throughly Just before serving, add some coarsely chopped fresh basil and a little more parsley. Serve immediately.

 

Step by step:


1. Bring a large pot of water to a boil.

2. Saute about 1 teaspoon of dried red pepper in a 3 tbsp. olive oil.

3. Add 5 cloves fresh minced garlic, 2 tbsp.Fresh Italian parsley, minced.When these ingredients are not, but not smoking, add 1 can tomatoes, chopped. (I like Pomi tomatoes which comes in a box). Stir, cover and cook untilthe sauce i heated. Cook the Penne in salted boiling water. Cook until al dante.

4. Drain and add to sauce.

5. Mix throughly Just before serving, add some coarsely chopped fresh basil and a little more parsley.

6. Serve immediately.


Nutrition Information:

Quickview
466 Calories
14g Protein
8g Total Fat
82g Carbs
92% Health Score
Limit These
Calories
466k
23%

Fat
8g
14%

  Saturated Fat
1g
8%

Carbohydrates
82g
27%

  Sugar
7g
8%

Cholesterol
0.0mg
0%

Sodium
157mg
7%

Get Enough Of These
Protein
14g
29%

Vitamin C
90mg
109%

Selenium
63µg
90%

Vitamin K
59µg
57%

Manganese
1mg
54%

Vitamin A
2236IU
45%

Phosphorus
226mg
23%

Vitamin B6
0.45mg
22%

Fiber
5g
22%

Copper
0.38mg
19%

Vitamin E
2mg
19%

Magnesium
72mg
18%

Potassium
562mg
16%

Iron
2mg
16%

Vitamin B3
3mg
15%

Folate
58µg
15%

Zinc
1mg
12%

Vitamin B1
0.17mg
12%

Vitamin B2
0.17mg
10%

Vitamin B5
0.76mg
8%

Calcium
63mg
6%

covered percent of daily need
Widget by spoonacular.com

 

Related Videos:

Penne Arrabiata Recipe | Italian Recipe | Pasta Recipes | Chicken Pasta Recipe by Varun Inamdar

 

Ina Garten's Penne Arrabiata | Barefoot Contessa | Food Network

 

The Barefoot Contessa's Penne Arrabiata | Food Network

 

Suggested for you

Latin Chicken and Rice Pot
Pumpkin French Toast
Salisbury Steaks With Gravy
Parmesan Zucchini and Corn
Vietnamese Banh Mi Sandwich
Spinach Almond Crostini
Seasoned Green Beans
Creamed spinach grilled cheese sandwich
Three Cheese and Chicken Stuffed Shells
Chocolate Raspberry Cupcakes
Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

Popular Recipes
Creamed Brussels Sprouts

A Girl Worth saving

Little French Fudge Cakes

Allrecipes

Honeyed Bacon" Baklava

Foodista

Mini Funfetti Cookie Sandwiches

Budget Gourmet Mom

vegetable tamale pie

Budget Bytes