Low Sodium Gluten Free Penne Arrabbiata

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

12 oz gluten free penne pasta
Barilla Gluten Free Penne Pasta, 12 oz
See all
1 tsp salt, plus more for pasta water
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
3 tbsp extra-virgin olive oil
4 cloves garlic, thinly sliced
1 tsp red pepper flakes, or more to taste
1 can (28 oz) crushed tomatoes
¼ tsp black pepper

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
parmesan cheese, freshly grated, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of generously salted water to a boil. Add the gluten free penne and cook according to the package directions until al dente — tender but with a slight resistance at the center. Reserve 1 cup of pasta cooking water before draining, then drain the pasta through a colander.
2
While the pasta cooks, heat the olive oil in a large skillet over medium heat until shimmering. Add the sliced garlic and red pepper flakes and cook, stirring frequently, until the garlic is golden at the edges and fragrant, about 2–3 minutes. Watch closely — the garlic can brown quickly.

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