* This is a sponsored post for Cirio *
A simple tomato pasta sauce that has a kick of heat and plenty of flavour. This Penne Arrabbiata recipe shows that vegan food doesn't have to be boring or complicated.
There have been some food intolerance issues going on in the HHH house and we think it is down to dairy. Whilst we won't be giving up dairy any time soon (it's worth the pain), we will be experimenting with more vegan meals and this is one of our favourites.
If you want to be kept up to date on my new healthy and delicious recipes like this, then please subscribe to the blog mailing list (it takes 30 seconds) and you will get sent the new recipes straight to your inbox. Your email address won't be passed on to anyone and you will never be spammed. Click here to sign up
I remember having this for the first time when we were in Rome. I didn't actually order it, I think I actually ordered a carbonara or something and totally skipped over this on the menu as I thought it looked a bit boring and didn't have as much going for it as the other pasta dishes.
So, you can imagine my disappointment when this arrived at my table and being British, we of course rarely send things back. So, I accepted that this would be my dinner and started tucking in.
WOW! How could I think that this would be boring? Simple doesn't have to be boring and once again the Italians of course know what they are doing by not over complicating the dish.
The main flavour comes from the chilli and the garlic, so use plenty of it! I don't think I need to tell you that though do I?! Because, if you are on this blog, then I am pretty sure that you are a big fan of chilli and garlic too.
You could adapt the amount of chilli though to suit more delicate pallets and make it kid friendly, but the whole point of this dish is for it to have a bit of a kick to it.
Of course this dish is tomato based, so it's important to use the best quality tomatoes and that means Cirio! As the beginning of the year I took a big delivery of Cirio products and we have pretty much made our way through them all now as we are so in to them.
The pizza sauce, the tomato puree, the passata - they all have so many uses. But the chopped tomatoes have to be our favourite, just because of how many ways there are to use them. When you have some chopped tomatoes, you have a base for so many meals, and the base for a pasta dish. You then just add all the different flavours that you want.
I know my recipes are all over the place at the moment in terms of seasons, but the weather is all over the place at the moment too. We went from laying in a hammock under the blazing sun to thinking about investing in a canoe as a mode of transport. Seriously - where has all this rain come from?
At least our plants are getting a good watering, which I think might be the most middle aged thing I have ever said. When the weather is cold and grey, a comforting pasta dish is always our go to meal and the added bonus of this is that it is ready in under 15 minutes! More time for snuggling with the cat and drinking some tea.
Of course all pasta dishes have to come with a side salad we just went with a simple rocket and tomato salad with a balsamic dressing, to make use of all the amazing tomatoes we have been picking up at the local vegan supermarket.
Although I went there yesterday to stock up on some more and they are shut on Monday! Arghhhh!! A whole day without a fresh tomato supply, what am I going to do? Eat lots of Cirio tomatoes of course :)
Penne Arrabbiata recipe:
- 140 g penne pasta
- 1 tsp dried red chilli flakes
- 3 garlic cloves crushed
- 2 tbsp olive oil
- 400 g chopped tomatoes
- 2 tbsp tomato puree
- 1 pinch sea salt and black pepper
- 4 tbsp fresh basil finely chopped
- 15 g parmesan optional
- Add the pasta to a pan of boiling water and simmer for 12 minutes.
- Heat the oil in a frying pan and add the chilli and garlic and cook on a low heat for 1-2 minutes.
- Add the chopped tomatoes, tomato puree and salt and pepper to the pan and stir well and simmer until the pasta is ready.
- Drain the pasta (reserving a little of the water) and add to the sauce along with the basil. Stir well and serve.
Let’s stay in touch!
**This recipe was commissioned by Cirio, however all opinions are my own**