Low Sodium Penne Arrabbiata

Total time35 min

Prep time10 min

Cook time25 min

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Ingredients

4 servings

For the pasta

12 oz gluten free penne pasta
Barilla Gluten Free Penne Pasta, 12 oz
See all
1 tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.

For the sauce

3 tbsp garlic-infused olive oil
½ tsp red pepper flakes, plus more to taste
1 can (28 oz) whole peeled tomatoes
½ tsp salt, plus more to taste
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ tsp black pepper

For serving

¼ cup fresh flat-leaf parsley, roughly chopped (optional)
¼ cup parmesan cheese, finely grated (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Bring a large pot of water to a boil over high heat. Add 1 tsp salt, then cook the gluten free penne according to the package directions until al dente — tender with a slight resistance at the center. Reserve 1/2 cup of the pasta cooking water before draining, then drain the pasta in a colander.
2
While the pasta cooks, pour the garlic-infused olive oil into a large skillet and set over medium heat. Add the red pepper flakes and cook, stirring, until fragrant and just beginning to sizzle, about 1 minute. Watch closely — the flakes can darken quickly.

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