PASTA ARRABBIATA WITH SUN DRIED TOMATOES

One of my favourite pastas is this angry pasta, aka pasta arrabbiata. My vegan pasta arrabbiata recipe features a tomato paste made using sun dried tomatoes which I guess, makes it slightly different to a more traditional Italian tomato sauce. I just love the deep flavour you get by blending the sun-dried tomatoes into a paste and then seasoning the paste with some garlic and chili.

Both pasta and spices are definitely my cup of tea but you can adjust the amount of chili based on how fiery you are feeling. They say you can tell the mood of the chef by the spiciness of their pasta, right? 🙂

I add chili in my pasta arrabbiata regardless of my mood of the day and the colder the weather gets, the more often this dish makes an appearance at our dinner table.

I hope you enjoy this little fiery recipe of mine. xx

PASTA ARRABBIATA WITH SUN DRIED TOMATOES

 

Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Author: Antidote Kitchen

Serves: 4

Ingredients

• 300g wholegrain pasta
• 1 yellow onion
• 1 garlic clove
• 200g sun-dried tomatoes
• 1 red chili
• 1-2 tsp Rosemary and Oregano (or other Italian spices)
• Salt and black pepper to taste
• 1 tsp chili flakes (optional)
• Fresh basil

Instructions

1. Put a pan of salted water to boil for the pasta
2. Finely chop the yellow onion, garlic clove and red chili
3. Process the sun dried tomatoes in a blender until smooth
4. Heat a pan over medium heat and add the sun dried tomato paste, sauté for a couple of minutes (you don't need to add oil as the sun dried tomatoes will have all the oil you need)
5. Add the chopped onions and chili and stir for a couple of minutes
6. Season with the Italian spices and salt and black pepper to taste
7. Cook the pasta and then mix with the tomato paste
8. Top the dish with fresh basil and additional chili flakes if desired

Nutrition Information

Serving size: 1 Calories: 418 Fat: 4 Carbohydrates: 66 Sugar: 13 Fiber: 8 Protein: 11

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