Arrabbiata pasta translates into “angry pasta” in Italian… Don’t worry, this pasta isn’t going to attack you, but the name is a result of the added pepper to the sauce. I saw a couple of different types that used either chorizo or prawns. I wanted to keep it simple but I also wanted to give the sauce some extra ‘body’ so I used walnuts and avocado in the sauce. I think this makes it a great meal which is easily put together on a weekday. I used bell peppers from a jar, since I don’t want to wait 25-30 minutes for the peppers to roast, let them cool and take the skin off. Because of the use of the peppers and tomatoes, I think this meal holds enough veggies.
What do you need (2 servings)
- Roasted bell peppers (about 200 grams)
- 60 gr. of avocado’s
- 40 gr. of tomato past
- black pepper
- chilli flakes (I used about 1/2 tablespoon of dried)
- 2 red onions
- 4 tomatoes
- 40 gr. of walnuts
Put the peppers, avocado’s, tomato puree and the red peppers in a blender and blend until you have a nice smooth sauce. Just leave that aside until you are ready to use. While you are making that, cook the pasta according to the directions on the package. I used penne, because all the flavour is in the sauce and you want to stir in the pasta at the end, if you use a noodle kind of pasta your pasta will ‘drown’ in the sauce. Doesn’t improve flavour imo 😛
Cut up the onion and tomatoes in nice chunky pieces and put them in a nice hot pan with a little bit of oil. Let the onions and tomatoes soften up and add the paprika/avocado-sauce. Let that simmer for a few minutes and add the walnuts. Mix in the pasta and give that a good toss until the pasta is totally covered in the sauce. Serve with some nutritional yeast and basil.