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🍽️ Penne all'arrabbiata – smarter

471 kcal · 30 min · 4 servings

Ingredients

• 300 g tomatoes (4 tomatoes)
• 2 small onions
• 2 small garlic cloves
• 1 red chili pepper
• 3 tbsp olive oil
• 2 tbsp tomato paste
• 175 g whole wheat penne
• salt
• 2 sprigs parsley

Instructions

1. 1. Cut out the hard stem areas of the tomatoes in a wedge shape.
2. 2. Put the tomatoes briefly into boiling water.
3. 3. Take them out immediately and shock them under cold water.
4. 4. Peel the skin off the tomatoes.
5. 5. Quarter the tomatoes and remove the core.
6. 6. Dice the tomatoes into small cubes.
7. 7. Peel the onions and garlic.
8. 8. Finely chop the onions and garlic.
9. 9. Halve the chili pepper lengthwise.
10. 10. Remove the seeds from the chili pepper.
11. 11. Rinse the chili pepper.
12. 12. Finely chop the chili pepper.
13. 13. Heat the oil in a pan.
14. 14. Add the onions, garlic, and chili pepper to the pan.
15. 15. Sauté the ingredients over medium heat for 2 to 3 minutes.
16. 16. Add the diced tomatoes to the pan.
17. 17. Cook the tomatoes over medium heat for 15 minutes.
18. 18. Stir frequently during this time.
19. 19. Add the tomato paste to the sauce.
20. 20. Stir the tomato paste in well.
21. 21. Cook the penne in plenty of salted water according to package instructions.
22. 22. Drain the pasta in a colander.
23. 23. Reserve some of the pasta water.
24. 24. Wash the parsley.
25. 25. Shake the parsley dry.
26. 26. Pluck the parsley leaves from the stems.
27. 27. Chop the parsley leaves.
28. 28. Add the penne and parsley to the tomatoes.
29. 29. Mix everything well.
30. 30. Thin the sauce with some pasta water if it is too thick.

Nutrition per serving

• kcal: 471
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 62 g