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Spicy Arrabbiata Pasta
Servings: 4
  • 1 box of Barilla Red Lentil Penne
  • 28 oz can of San Marzano peeled tomatoes
  • 1/4 cup olive oil
  • 4-6 garlic cloves, minced
  • 1 medium onion, chopped
  • 1 1/2 teaspoons red pepper flakes
  • Salt, to taste
  • Toppings: fresh basil, shaved parmesan
  1. Add the peeled tomatoes and sauce from the can into a bowl and break them apart into chunks with your hands or with a masher. Set aside.

  2. In a medium pot, heat the 1/4 cup of olive oil, and add the garlic and onion. Sauté on low heat for 3-4 minutes.

  3. Add the red pepper flakes and tomato chunks into the pot.

  4. Stir and allow to cook for 20 minutes with the lid on, over low-medium heat, stirring occasionally.

  5. Adjust for salt, as needed.

  6. Cook entire box of pasta according to package directions (boil 4-6 quarts of salted water. Add pasta and boil for 7-9 minutes. Drain.)

  7. Once the pasta is done, top with the arrabbiata sauce, fresh basil, and shaved parmesan. Enjoy with your favorite protein!