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Today I want to share with you this classic and simple recipe. One you can make on those night you just don’t feel like cooking a whole lot, or are more focused on the desert 😉 Pair it with delicious, high quality grana padano (if not vegan) or with some nutritional yeast* (if vegan).
I used to make this a lot in my boyfriends little dorm room. Since the kitchen was so tiny, you didn’t want to make a big fuss about dinner and then clean up the mess afterward. During those times, I couldn’t stand this dish anymore, since we were having it every other day. But now that we seldom make it. I find myself looking forward to this dish. So without further ado, here is how you make it.
- 4 garlic cloves
- 2 dried chilies
- 2 tsp dried oregano
- 400g diced (canned) tomatoes
- 350g pasta (penne)
- Cook the paste according to the package instructions.
- Mince the garlic and cut up the chili. Heat olive oil slowly and gently in a pot. Add the garlic and chili. Saute for a minute and add the oregano. Just before the garlic turns brown, add the tomatoes. Bring to a slight boil, then season with salt and pepper.
- Add the cooked pasta to the sauce and mix. Serve hot with some Parmesan or nutritional yeast*.
Hope you love the recipe and happy cooking! Leave in the comments any suggestions or feedback.
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