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Penne All'Arrabbiata

 
D74e80b6713b11a5ae95 550
73

Yield

4

servings

Prep

10

min

Cook

30

min

Ready

45

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

1 ½ pounds pasta, penne
cooked
1 x olive oil, extra-virgin
*
1 medium onions
finely chopped
4 each garlic cloves
sliced
3 cups italian plum (roma) tomatoes
peeled, crushed by hand
3 tablespoons capers
drained
½ cup green olives
pitted, halved
*
1 ½ teaspoons hot chili peppers
chopped
3 each anchovy fillets
drained, chopped
*
6 each basil
fresh, whole
*
1 x parsley leaves
fresh, chopped
*
1 pinch salt
*
1 x black pepper
freshly ground
*
cup red wine
dry
*
1 x romano cheese
grated
*
1 cup mushrooms
fresh, sliced
6 ½ ounces pancetta
bacon, finely chopped
*

Directions

Heat the oil in a large skillet and sauté the onion until transparent.

Add the garlic and sauté until soft, then the pancetta and cook until bubbling and transparent.

Add the capers, mushrooms, olives, hot red pepper, anchovies, salt (use only a pinch because of the anchovies), pepper and wine.

Simmer until the wine is reduced by half, then add the tomatoes.

Cook for 10 minutes longer, add the basil leaves, then toss in the pasta and sprinkle generously with cheese and parsley.

Serve immediately.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 366g (12.9 oz)
Amount per Serving
Calories 6854% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 198mg 8%
Total Carbohydrate 46g 46%
Dietary Fiber 8g 32%
Sugars g
Protein 50g
Vitamin A 23% Vitamin C 40%
Calcium 7% Iron 36%
* based on a 2,000 calorie diet How is this calculated?

 

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