15-minute Gragnano Paccheri pasta with Arrabbiata sauce
Make quick and tasty vegan recipe for a healthy meal
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 15m |
| SERVES | 1 |
100 gms Paccheri pasta
40 gms tomato (chopped)
40 gms white onion (chopped)
1 tsp garlic oil (store bought)
2 tbsp olive oil
5 gms basil leaves
salt to taste
pepper to taste
1/2 tsp chilli flakes (optional)
parmesan (optional)
Cook the pasta in boiling water for 10 to 12 minutes or until cooked through, then drain. Keep it aside.
To prepare the sauce, blend chopped tomato and onion into a puree and set aside.
Heat olive oil in a saucepan over medium flame and add 1/2 teaspoon chilli flakes (optional).
Now add the onion tomato puree and pour one teaspoon of garlic oil (store bought). Also, add chopped basil leaves.
After the puree starts bubbling, add the cooked pasta and stir until the sauce thickens. Cover it and cook for one minute.
Once the sauce thickens, the pasta is ready to serve.
Garnish with a few whole basil leaves, grated Parmesan and a drizzle of olive oil.
Note:
If you are serving vegetarians, use vegan Parmesan cheese instead of regular Parmesan, which can be found in stores.
Tell us about your favourite recipes at food@gulfnews.com