Vegetarian Arrabiata
It consists of perfectly cooked penne pasta, smothered in a fiery chilli, tomato and herb sauce with peppers, mange tout peas and zucchini.
Vegetarian Arrabiata It consists of perfectly cooked penne pasta, smothered in a fiery chilli, tomato and herb sauce with peppers, mange tout peas and zucchini. |
| Servings | Prep Time |
| 4people | 10min |
| Cook Time |
| 20min |
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Ingredients
- 3cups penne pastauncooked
- water for boiling pasta
- salt for pasta
- 15ml olive oil
- 2cloves garlicpeeled and finely chopped
- 3 bird eye chilifinely chopped
- 1 onionfinely chopped
- 8 ripe tomatoesblanched
- handful parsley, basil and rosemarychopped
- 3tablespoons balsamic vinegar
- salt and black pepperto season
- 15ml olive oil
- 1 red pepperchopped
- 1 green pepperchopped
- 1cup zucchinichopped
- 1cup mange tout peas
- parmesanto serve
Instructions
- First off: cook pasta in salted boiling water until al dente – set aside.
- Heat the olive oil in a medium sized saucepan OR cast iron pot, sauté the garlic, chilli and onion for a few minutes. Add the chopped tomatoes, herbs, balsamic vinegar and seasoning. Cook for about 10 – 15 minutes. Set aside.
- Heat the next lot of olive oil in a wok or saucepan. Add the vegetables and stir fry until they are cooked, but still crunchy.
- Chuck it in the cooked bowl of pasta; add the tomato sauce, stir, season and serve.