Pasta is one of my favorite dishes — comforting, quick, and satisfying — so I cook it at least once a week. Recently Alberto and I went to an Italian restaurant where vegan options were limited, but we ordered spaghetti all’arrabbiata and a vegetable pizza without cheese. The meal was excellent and reminded me how much I love this simple spicy pasta. I hadn’t made it at home in a while, so I recreated it here. This version is straightforward, full of flavor, and perfect for a cozy weeknight.
Craving more vegan pasta ideas? Try other tasty options such as vegan spaghetti, vegan bolognese, or lemon pasta — each one offers an easy and delicious take on classic flavors.
Tips:
- You can use any pasta you like; buckwheat works well but is not required.
- Swap the oregano for other dried or fresh herbs to suit your taste.
- Dried tomatoes and tomato paste are optional; fresh tomatoes work fine too.
- If your sauce becomes too thick when using fresh tomatoes, stir in a little water to adjust the consistency.
Love it? Leave a rating!
Pasta Arrabiata
5
15
20
PRINT
PIN
COMMENT
Ingredients
- 7 oz pasta of your choice
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- ½ teaspoon cayenne powder
- 12 rehydrated dried tomatoes
- 1 tablespoon dried oregano
- 1 28‑ounce can chopped tomatoes
- 2 tablespoon tomato paste
- ¼ teaspoon sea salt
- Vegan Parmesan cheese and chopped fresh parsley for garnish, optional
Instructions
-
Cook the pasta according to the package directions. Drain and set aside.
-
In a skillet, heat the olive oil over medium heat. Add the cayenne, minced garlic, rehydrated dried tomatoes, and oregano. Sauté until the garlic begins to brown. (If using dried tomatoes that need soaking, soak them in warm water until soft, then drain.)
-
Stir in the chopped tomatoes, tomato paste, and sea salt. Simmer for 5–10 minutes, stirring occasionally, until the sauce thickens to your liking. If it becomes too thick, add a little water.
-
Toss the cooked pasta with the sauce until evenly coated.
-
Serve immediately, topped with vegan Parmesan and chopped fresh parsley if desired.
Nutrition
| Calories: 308kcal
| Carbohydrates: 49.9g
| Protein: 11.1g
| Fat: 8.7g
| Fiber: 9.3g
Did you make this recipe?
Please leave a comment below or tag a picture #simpleveganblog. We’d love to see what you cook!