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JANET’S ARRABIATA PENNE RECIPE
For my family, I like quick, easy and healthy meals. One of my favorites is pasta with a spicy tomato sauce. The key to a great sauce is layering flavors and it all starts with canola oil in a sizzling pan. With high-heat tolerance and a neutral taste, canola oil is the perfect first ingredient. Arrabiata means “angry style” in Italian and it refers to the heat of the peppers. This simple spicy sauce goes well with plain penne pasta. Adding fresh garden tomatoes to the sauce makes it hearty enough to go well with chicken or fish. If you like hot spice add more chili flakes! INGREDIENTS: • 3 tbsp. canola oil • 1 onion, diced • 1 garlic clove, minced • 1 tsp. red chili flakes • 8 cups Roma tomatoes, seeded and chopped • 1 tsp. salt • 1/4 tsp. granulated sugar • 3 tbsp. fresh oregano, chopped • 3 tbsp. fresh basil, chopped • Pepper to taste 1. Heat canola oil in a saucepan over medium-high heat. Sauté onions in canola oil until softened. Add garlic and red pepper flakes. Add tomatoes and simmer with lid on for 20 minutes. 2. Remove lid, stir and simmer for 15 minutes. Add salt, sugar, oregano and basil. Stir to combine. Season with pepper to taste and serve. Makes about four cups or eight servings. Tip: You can substitute fresh tomatoes with two 28-ounce cans of low-sodium diced tomatoes.
BASED ON A 1/2 CUP SERVING: Calories: 100 Total fat: 6 g Saturated fat: 0 g Cholesterol: 0 mg Sodium: 300 mg Carbohydrate: 11 g Fiber: 3 g Protein: 2 g T R I AT H L E T E M A G . C O M
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NOVEMBER 2008
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