Penne Arrabbiata

Ingredients

• Whole wheat pasta

  Dry

  12 oz or 340g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  Raw

  4 cloves, minced or 12g

• Crushed red pepper flakes

  2 tsp or 0.6g

• Tomato paste

  Canned, without salt added

  3 tbsp or 48g

• Tomatoes

  Red, ripe, canned, packed in tomato juice

  4 cup or 960g

• Salt

  Table

  1 dash or 0.4g

• Maple syrups

  2 tsp or 13g

• Parmesan cheese

  Shredded

  4 tbsp or 20g

• Basil

  Fresh

  2 tbsp, chopped or 5g

Directions

1. Bring a large pot of well-salted water to a boil for the pasta.
2. In a large skillet or saucepan over medium heat, add olive oil, minced garlic, and crushed red pepper flakes. Cook for 1 minute, stirring constantly to avoid burning.
3. Stir in the tomato paste and cook until fragrant and slightly darkened, about 2-3 minutes.
4. Add crushed tomatoes, salt, and maple syrup. Stir and bring to a low simmer. Cover and cook for 20-30 minutes, allowing the sauce to reduce and flavors to deepen.
5. Taste and adjust seasoning with more salt, red pepper flakes, or maple syrup if needed. Simmer longer if flavors are not fully developed.
6. Once the water boils, add the pasta and stir to prevent clumping. Cook until al dente according to package instructions. Reserve 1/2 cup of pasta water, then drain.
7. Combine the cooked pasta with the sauce, stirring to coat. If the sauce is too thick, add reserved pasta water 2 tablespoons at a time until desired consistency is achieved.
8. Garnish with Parmesan cheese and fresh basil. Add extra red pepper flakes for more heat if desired.