Pasta Arrabiata

Frankie & Benny’s

Penne arrabiata

3 cloves of garlic

A little oil

1 sliced red onion

1 chopped green chili

Half a sliced roasted red pepper

8-10 olives, cut in half

12oz spaghetti or penne

1 can chopped tomatoes

Large pinch chili flakes

Pinch sugar

Dash balsamic vinegar

Handful vegan cheese, grated

Handful arugula

1. Finely chop the garlic and add to a pan with a little oil on a medium heat. 

2. Once fragrant, add the sliced red onion, chopped green chili, the roasted red pepper and olives.  Cook for 5 mins.

3. While they’re cooking, put your pasta on to boil.

4. Then pour a can of chopped tomatoes into the onions, along with a generous helping of chili flakes (depends on how spicy you like it). Add a pinch of sugar to help enrich and sweeten the sharpness of tomatoes. A splash of balsamic will add depth to the flavor.

5. Mix everything together and cook on a medium heat while the pasta cooks.

6. Add your pasta to the pan and mix mix mix thoroughly. 

7. Transfer to two pasta bowls, grate some of your favorite vegan cheese and garnish with a generous handful of peppery arugula.  Bellissimo! 

 

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