Penne Arrabiata

Serves four

Use fresh Roma tomatoes in this classic Italian recipe- or go postmodern and grab a can of spicy diced tomatoes from the pantry. Hey I’m no snob- I’ve used both. And both are delicious. Make this quick and easy pasta sauce as spicy or as mild as you like. There’s plenty of room for improvisation in this simple recipe. Follow your taste buds.

ingredients

14 oz. penne pasta- Tinkyada Brown Rice Penne
4-6 tablespoons extra virgin olive oil
1 medium onion, diced
4-6 cloves fresh garlic, minced
1 pint Roma tomatoes, diced, or 1 14.5 oz. can Muir Glen organic fire roasted diced tomatoes with spicy chiles
2-4 oz. chopped roasted green or red chiles- hot or mild, according to taste
Hot red chile pepper flakes, to taste
Sea salt and fresh ground pepper, to taste
2-3 tablespoons balsamic vinegar
4 tablespoons shredded Parmesan or vegan cheese, or omit for dairy-free
4 tablespoons chopped fresh parsley

directions

See full recipe on Karina’s Kitchen »

notes

Brown rice pasta stands up well to this spicy sauce, but quinoa and corn pasta would be delicious, too. Fresh Roma tomatoes are traditional- but in a pinch I've used all kinds of different varieties- even yellow heirloom tomatoes. Why not?

Source: Karina’s Kitchen