• Rabab Awada

Penne Arrabiata

Updated: Nov 10, 2020


  • 1/4 cup olive oil

  • 2 cloves garlic, minced

  • 1 onion chopped

  • 1 red pepper chopped

  • ½ tsp red pepper flakes

  • 1 cup of water

  • 1 cup tomato puré

  • 1 x 14.5 oz can (400 g) diced tomatoes

  • 2 tbs tomato paste

  • 1 tsp Italian seasoning

  • ½ tsp salt

  • cracked black pepper

  • fresh basil to serve, optional

  • Parmesan cheese to serve, optional

  • A box or bag of Penne spaghetti


  • Cook the penne according to the packet instructions until al dente. Drain, toss with some olive oil if desired, and set aside.

  • Heat the olive oil in a large nonstick pot over medium-low heat. Add the minced garlic, onion and red pepper and red pepper flakes and cook, stirring occasionally, for about 3 minutes until fragrant. Don’t let it burn.

  • Stir in the diced tomatoes, tomato puré, water and tomato paste and let it simmer for 15 minutes, stirring occasionally.

  • Season with Italian seasoning, salt, and cracked black pepper.

  • Add the drained pasta to the sauce and toss for one minute allowing the penne to soak up the sauce, let it simmer for 5 min.

  • Serve with fresh basil and Parmesan cheese.

Optional: you can also add ground beef with the cooked onions if desired, allow it to cook for 3 to 5 min and continue with other steps.