Name: Easy Penne Arrabbiata
Prep time: 10 min
Cook time: 24 min
Total time: 35 min
Yield: 4 servings
Ingredients: null null water for boiling; 1 tbsp salt ((for seasoning the water)); 10 ounces pasta of choice ((penne is best // gluten-free as needed)); 2 tbsp olive oil (plus more for finishing (if oil-free, sub water and add more as needed as it evaporates)); 4 cloves garlic (minced); 2 tsp crushed red pepper flakes (*, plus more for serving); 3 tbsp tomato paste (* (organic, high quality when possible)); 1 can crushed tomatoes ((28-ounce) (we prefer Pomi or San Marzano)); 3 pinches sea salt (healthy, plus more to taste); 2 tsp maple syrup (plus more to taste); 0.25 cup vegan parmesan cheese; null null fresh basil (chopped or torn)

Instructions

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1

Bring a large pot of well-salted [water for boiling] to a boil for the [pasta of choice].
2

Heat a large rimmed skillet or saucepan over medium heat. Once hot, add olive oil (2 tbsp), garlic (4 cloves), and crushed red pepper flakes (2 tsp) (for milder spice, start with the lesser quantity — for a serious kick, go with the full amount!). Cook for minute (1)*, stirring constantly, and watching carefully not to let it burn.
3

Add tomato paste (3 tbsp) and stir into the [garlic] and [crushed red pepper flakes] (a spoon or rubber spatula works best). Cook until fragrant and the [tomato paste] has darkened slightly — ~[2-3 minutes].
4

Add crushed tomatoes (1 can), sea salt (3 pinches), and maple syrup (2 tsp) and stir. Bring to a very low simmer. Cook, covered, for [20-30 minutes], or until the sauce has reduced slightly and the flavors are deepened.
5

Taste and adjust flavor as needed, adding more [sea salt] to taste, [crushed red pepper flakes] for heat, or [maple syrup] for sweetness / to balance the spice. A bit more [tomato paste] can be added for depth of flavor, but a little goes a long way. And if the flavors aren’t quite developed, simmer for just a bit longer (covered) to allow the flavors to deepen.
6

Meanwhile, when the [water for boiling] in the pot boils, add the [pasta of choice] and stir to prevent clumps. Cook to al dente according to the package instructions. Reserve pasta water (0.5 cup) then drain the [pasta of choice].
7

Add the cooked [pasta of choice] to the sauce and stir to coat. If your sauce looks too thick, add [pasta water] tbsp (2) at a time until you have a silky sauce that clings to the noodles. You likely won’t need all of the reserved [pasta water].
8

Serve as is or garnished with vegan parmesan cheese (0.25 cup) and [fresh basil]. Extra [crushed red pepper flakes] on top add additional heat and a pop of color.
9

Store leftovers covered in the refrigerator up to 2-3 days, though best when fresh. Sauce is freezer friendly (when stored separate from the pasta) for up to 2 months. Reheat pasta on the stovetop, adding a bit of [water] to thin as needed.