Penne all'arrabbiata
Penne all'arrabbiata
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For 4 people: 500 g penne-500 g of tomato sauce-2 cloves garlic-4 tablespoons of extra virgin olive oil-a bit of parsley – a pinch of red pepper-salt-pepper-nutritional yeast flakes (optional)
While boil the penne in abundant salted water, fry the chopped garlic in oil and aggiungetel in tomato sauce, chilli and pepper.
Leave on the heat for about 5 minutes and then use this sauce for pasta al dente, drained.
Before serving, sprinkle the penne with chopped parsley and, if desired, also with a tablespoon of nutritional yeast flakes.
For an angry more detail, instead of tomato sauce, you can use fresh tomatoes for sauce. The result is exciting! Thanks to Emanuela Barbero, webmaster of Vegan3000 and author of vegan cookbooks
