Pappardelle pasta with Arrabiatta Sauce
Pappardelle Pasta with Arrabiatta Sauce
Ingredients
Pasta Ingredients
- 1 lb Pappardelle pasta 455 gr of pasta
- Salt for boiling water
Sauce Ingredients
- 2 tbsp olive oil
- 4 cloves garlic minced
- 1 can 14.5 oz (411 gr) crushed tomatoes
- 1 tbsp red pepper flakes
- 1 tsp dried oregano
- Salt and pepper to taste
- 1/4 cup fresh basil chopped
Instructions
For the Pasta
- Bring a large pot of salted water to a boil.
- Cook the Pappardelle pasta according to the package instructions until al dente.
- Drain the pasta and set aside.
For the Arrabbiata Sauce
- Heat the olive oil in a pan over medium heat.
- Add the minced garlic and sauté until fragrant (about 1 minute).
- Stir in the crushed tomatoes, red pepper flakes, oregano, salt, and pepper.
- Let the sauce simmer for 10-15 minutes, allowing the flavors to blend.
- Taste and adjust seasoning as needed.
To Assemble
- Toss the cooked Pappardelle pasta with the Arrabbiata sauce.
- Garnish with fresh basil and serve.
Notes
Approximate Nutritional Breakdown (per serving)
- Grams Per Serving: 250 g
- Calories: 262
- Protein: 7 g (from pasta and tomatoes)
- Carbohydrates: 41 g (mainly from pasta and tomatoes)
- Fat: 9 g (mainly from olive oil)
- Fiber: 3 g (from tomatoes, garlic, and basil)
- Sugar: 6 g (mainly from tomatoes)
- Sodium: 350 mg (from salt and canned tomatoes)