Eosinophilic Esophagitis Friendly Penne Arrabbiata
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Learn more →Ingredients
4 servings
For the pasta
- 12 oz gluten free penne pasta
- 1 tsp salt
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
- ¼ tsp black pepper
For serving
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
- ¼ cup parmesan cheese, finely grated (optional)
Can be omittedparmesan cheese
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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